Mustard Oil is a pungent, flavorful oil extracted from the seeds of the mustard plant (genus Brassica). It has been traditionally used in cooking, especially in Indian, Bangladeshi, Pakistani, and Nepalese cuisines, as well as in parts of Eastern Europe. Mustard oil has a distinctive sharp, peppery taste and a strong aroma that adds depth to a variety of dishes.
There are two primary types:
Cold-pressed mustard oil (commonly used in cooking and massage)
Essential mustard oil (used for medicinal and therapeutic purposes)
Characteristics:
Color: Deep yellow to golden
Flavor: Spicy, pungent, and sharp
Aroma: Strong and earthy
Uses:
Cooking (especially for frying, pickles, and marinades)
Traditional medicine (used for massages and home remedies)
Hair and skincare
Nutritional & Health Benefits:
Rich in monounsaturated and polyunsaturated fats
Contains omega-3 and omega-6 fatty acids
Known for anti-inflammatory and antibacterial properties
Traditionally believed to improve circulation and skin health
Note: In some countries, mustard oil is labeled "for external use only" due to its high erucic acid content, which has raised health concerns in large quantities.
