Mustard oil

Mustard oil is a vegetable oil extracted from the seeds of the mustard plant (Brassica juncea or Brassica nigra). It is characterized by its strong, slightly spicy flavor and distinctive aroma, making it a very popular ingredient in the cuisines of various cultures, especially Indian and South Asian.

Mustard oil is primarily used for frying, sautéing, and as a base for dressings and marinades, adding a unique flavor and a touch of spice to dishes. Furthermore, it is known for having a high smoke point, making it ideal for cooking at high temperatures.

This oil comes from the cold or hot pressing of mustard seeds, traditionally cultivated in regions of India, Bangladesh, and some parts of Europe and North America.

In terms of its properties, mustard oil is rich in monounsaturated and polyunsaturated fatty acids, especially erucic acid, which in large quantities can be controversial for raw consumption in some countries. It is attributed with benefits for improving digestion and cardiovascular health when used in moderation. Additionally, in cooking, its characteristic aroma can enhance the flavor of vegetable, meat, and fish dishes.

In Latin America, mustard oil has few specific synonyms because its use is less common than in Asia. However, it can sometimes be referred to simply as mustard seed oil. In some regions, it may be confused with canola oil or rapeseed oil, although these come from different plants and have distinct flavor and usage profiles.