Mustard Oil

What Is Mustard Oil?

Mustard oil (from Brassica juncea and related mustard seeds) is a dark yellow, pungent-smelling vegetable oil. Its sharp, pungent aroma, which becomes more pronounced when heated, sets it apart from other liquid oils.

It is the traditional oil of Indian, Bengali, and Pakistani cuisines; used in frying, sautéing, and pickling. Heating it until it just smokes, then letting it cool to mellow its pungency, is a common method.

Nutritional Values of Mustard Oil

Mustard oil, like all pure liquid oils, contains approximately 884 kcal of energy and 100% fat per 100 grams; it contains no carbohydrates or protein. It is low in saturated fat and rich in monounsaturated and polyunsaturated fatty acids.

How Should Mustard Oil Be Used?

Since mustard oil contains erucic acid, its culinary use is restricted or sold with a "for external use only" label in some countries. For this reason, label information should be followed and its culinary use kept moderate.

This information is general; mustard oil is a food, not a substitute for medical treatment. Food regulations and product labels in your country should be followed.

How to Choose Mustard Oil

Good mustard oil should be clear, dark yellowish in color, with a sharp-fresh scent. If it will be used for food, the label should state it is suitable for culinary use; cloudy or rancid samples are not preferred.

• Color should be dark yellowish, the oil clear
• Label should be checked for suitability for culinary use
• Rancid, cloudy samples should not be bought

How to Store Mustard Oil

Mustard oil is stored in a sealed bottle in a cool, dark place; it should be protected from light and heat, as these accelerate rancidity. The bottle opening should be kept clean.

Using Mustard Oil in the Kitchen

Mustard oil is used most often in Indian and Bengali cuisine for frying fish, sautéing vegetables, and making pickles; its sharp aroma gives dishes character. Heating it until it smokes, then cooling it before use, mellows its pungency.

How Is the Pungency of Mustard Oil Reduced?

The oil is heated until it lightly smokes, then brought down to the temperature needed for use; this process noticeably softens the sharp smell and gives the dish a more balanced flavor.

Frequently Asked Questions

Is mustard oil used in cooking in every country?

No; due to its erucic acid content, its use as food is restricted in some countries and it is sold labeled "for external use." Therefore, the product label and local regulations should be followed.

Why is mustard oil heated and then cooled?

This is a common method to soften its sharp smell; when heated until it smokes and then brought to the temperature needed for use, its taste becomes more balanced.

What does mustard oil taste like?

It has a sharp, slightly burning, and characteristic mustard aroma; even a small amount gives a dish a distinct identity.