Mustard oil, derived from Brassica plant seeds, is a common culinary and medicinal oil known for its unique chemical composition, including fatty acids such as erucic acid, oleic acid, linoleic acid, and alpha-linolenic acid. However, its widespread adulteration with cheaper oils, like sesame and argemone oil, has raised concerns regarding its quality and safety. This study aimed to detect adulteration in mustard oil samples collected from grocery shops in Kanpur City, India, and evaluate the presence of common adulterants using chemical tests. The primary objective was to identify and quantify the adulteration of mustard oil with sesame and argemone oil using qualitative chemical methods, thereby assessing the purity and safety of mustard oil available in the local market. Six mustard oil samples (MO1-MO6) were collected from different grocery stores in Kanpur city. Chemical reagents used for the tests included nitric acid, hydrochloric acid, and furfural. The pH of most mustard oil samples deviated from the expected range of 5-6, suggesting possible adulteration. The Baudouin test confirmed the presence of sesame oil in five out of six samples, while the argemone test identified argemone oil adulteration in three samples based on color changes. The study highlights significant adulteration in mustard oil sold in Kanpur City, with sesame and argemone oils being the most common adulterants. The findings underscore the need for stronger regulatory measures and increased consumer awareness to ensure the safety and quality of mustard oil.