Mustard Oil

Description

Mustard oil, extracted from the seeds of the mustard plant (Brassica juncea, nigra, or hirta), is a pungent, golden-hued oil deeply woven into the culinary and cultural fabric of India, Bangladesh, Nepal, and parts of Eastern Europe. Known for its bold flavor, intense aroma, and therapeutic properties, mustard oil is not just a cooking medium but a staple of tradition and wellness in many parts of the world. It stands out for its heating properties, high smoke point, and potent antimicrobial and anti-inflammatory compounds.

Mustard oil can be found in two main forms: pressed (kachi ghani) and essential oil (distilled). The former is used for cooking, particularly in Indian cuisine, while the latter is more concentrated and typically reserved for medicinal or external use. The unrefined, cold-pressed variety is most cherished for its sharp, peppery kick and deep golden color. In contrast, the refined version, which is more neutral and less pungent, is often used in modern kitchens or exported to regions with stricter food regulations.

The oil is characterized by its strong, spicy taste and distinctive aroma due to the presence of allyl isothiocyanate, a compound that gives mustard its heat and also imparts antibacterial, antifungal, and anti-inflammatory effects. These properties make mustard oil valuable not only in cooking but also in folk medicine, where it’s traditionally used for massages, cold relief, and skin treatments.

With a smoke point of around 480°F (250°C), mustard oil is well-suited for deep frying, sautéing, stir-frying, and searing. In eastern Indian states like West Bengal, Odisha, and Assam, mustard oil is the default cooking medium, essential in recipes like fish curry (machher jhol), vegetable stir-fries, and pickles (achar). In Pakistani and Bangladeshi cuisine, it’s equally important in meats, lentils, and spicy rice dishes.

Nutritionally, mustard oil offers an impressive fat composition: approximately 60% monounsaturated fats, 21% polyunsaturated fats (omega-3 and omega-6), and 12% saturated fats. The presence of alpha-linolenic acid (ALA), an essential omega-3 fatty acid, makes it unique among plant-based oils. These healthy fats are believed to support heart health, lower cholesterol, and improve circulation.

One of mustard oil’s most notable features is its role in traditional healing and beauty rituals:

• Used in Ayurveda for warming massages to improve blood flow and relieve muscle aches.

• Applied to the scalp and hair to promote hair growth and prevent dandruff.

• Used as a natural insect repellent and antimicrobial treatment for minor skin irritations.

• Occasionally used for oil pulling or as a natural decongestant when rubbed on the chest during colds.

Despite its many benefits, mustard oil has faced controversy due to the presence of erucic acid, a fatty acid found in high concentrations in unrefined mustard oil. In large amounts, erucic acid has been linked to potential cardiac concerns in animal studies, prompting food safety regulators in the US, Canada, and parts of Europe to restrict or label it as “for external use only.” However, cold-pressed mustard oil continues to be consumed safely and widely in South Asia, where it is considered an everyday kitchen essential.

Mustard oil is also known for its preservative qualities, making it an excellent oil for pickling vegetables and spices. It helps prevent spoilage and enhances the longevity and flavor of pickled foods.

For storage, mustard oil is relatively shelf-stable, but like other oils, it should be kept in a cool, dark place to prevent oxidation. The pungent smell may intensify over time if exposed to sunlight or air.

In conclusion, mustard oil is a flavorful, fiery, and functionally rich oil that serves as both a culinary powerhouse and a traditional healer. Whether you’re frying up a fragrant fish curry, soothing aching joints, or adding depth to pickles, mustard oil delivers a bold punch of heritage, health, and heat in every drop.

Quantity is 2 litres