Mustard oil is an edible plant oil obtained from crushing and pressing the seeds of the mustard plant (Brassica species). It has a strong, slightly spicy aroma and bold flavour, making it a key ingredient in many regional recipes, especially in North India, West Bengal, Odisha, and Bangladesh. Its high smoke point (around 250 °C / 480 °F) makes it ideal for stir‑frying, deep‑frying, and sautéing.
Nutrient & Fat Profile:
Mustard oil is predominantly made up of healthy fats, including monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), along with omega‑3 (alpha‑linolenic acid) and omega‑6 fatty acids. It contains zero trans fats and no cholesterol because it’s plant‑based. However, it also contains erucic acid, which has led to its restriction as a cooking oil in some countries like the United States and parts of Europe (though it is widely used in South Asia).
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