Mustard Oil

Description

Mustard oil, extracted from the seeds of the mustard plant (Brassica juncea, Brassica nigra, or Brassica hirta), is one of the most flavorful, pungent, and culturally significant cooking oils in South Asia. Known for its sharp aroma, spicy kick, and deep golden-yellow color, mustard oil has been a staple in the cuisines of India, Bangladesh, Nepal, and Pakistan for centuries. Beyond the kitchen, it is revered in Ayurvedic medicine, folk remedies, and ritual practices.

There are two primary types of mustard oil:

1. Kachchi Ghani (Cold-Pressed) Mustard Oil – mechanically extracted at low temperatures, retaining maximum nutrients and its signature pungent aroma.

2. Refined Mustard Oil – chemically processed and deodorized, used mostly in commercial applications but less popular in traditional cooking due to loss of flavor.

The oil is easily recognized by its deep amber hue and nose-tingling scent, often compared to horseradish or wasabi. This comes from allyl isothiocyanate, a natural compound released when mustard seeds are crushed—responsible for both the pungency and the oil’s antibacterial, antifungal, and anti-inflammatory properties.

Culturally, mustard oil is more than just a cooking medium. In many South Asian households, it is used for:

• Body massages (especially in winter) to generate warmth and improve circulation

• Scalp treatments to strengthen hair and reduce dandruff

• Earaches, colds, and joint pain remedies

• Religious rituals, where it is offered to deities or used to light lamps

In cooking, mustard oil is renowned for its strong, assertive flavor. It is often heated until it begins to smoke—a process known as “smoking the oil”—to reduce its pungency and enhance its nuttiness before adding spices or vegetables.

It is commonly used in:

• Indian curries and vegetable stir-fries

• Bengali fish preparations like Shorshe Ilish (hilsa in mustard gravy)

• Pickles (achaar) due to its antimicrobial nature and preservative qualities

• Street foods, such as aloo tikki, samosas, and egg rolls

• Nepali and Pakistani meat dishes, often marinated in mustard oil and spices

Nutritionally, mustard oil is composed of:

• Monounsaturated fat (~60%) – mainly oleic acid and erucic acid

• Polyunsaturated fat (~21%) – including omega-3 and omega-6 fatty acids

• Saturated fat (~12%)

Mustard oil is one of the few edible oils that naturally contains omega-3 fatty acids, which support heart health, reduce inflammation, and improve brain function. It’s also rich in antioxidants, selenium, zinc, and vitamins E and K.

However, mustard oil has been controversial in some regions, especially in the U.S. and Europe, due to its high erucic acid content. In large doses, erucic acid has shown toxic effects in animal studies, especially related to heart muscle. As a result, mustard oil sold for culinary use in the U.S. must be labeled “For External Use Only.” Despite this, extensive traditional use in South Asia and human studies have not conclusively shown harmful effects when consumed in moderate amounts.

In Ayurveda, mustard oil is classified as a heating oil that:

• Stimulates digestion and metabolism

• Promotes circulation

• Clears respiratory congestion

• Strengthens muscles and joints when massaged into the skin

In cosmetic use, it helps:

• Strengthen hair follicles, preventing hair fall

• Brighten the complexion when used with gram flour or turmeric

• Soften rough skin, especially on elbows and heels

• Treat chapped lips (a traditional remedy)

Storage is simple—mustard oil is naturally stable and can be kept in a cool, dry place away from direct sunlight. It does not go rancid easily, and its natural antimicrobial compounds help preserve food.

In conclusion, mustard oil is a bold, pungent, and deeply cultural cooking oil that delivers on flavor, tradition, and medicinal power. It’s not just an oil, but a cornerstone of culinary heritage and healing practices across the Indian subcontinent. Whether sizzling fish in a Bengali kitchen or soothing an infant with a warm massage, mustard oil’s fiery character and golden glow continue to define generations of wellness and taste.

Quantity is 2 bottles for 1 litre each