Just note that while heating the oil gives you a bigger aromatic wallop upfront, it also leads to a slightly less spicy mustard oil on the palate, precisely because you've driven some of those molecules out of the oil and into the air. In the end, it’s best to think of mustard oil just like any other flavorful oil, like olive oil, sesame oil, or walnut oil. The obvious question that comes to mind, and one that people often ask me, is this: "Well, if it’s okay for folks in India, why can’t we cook and consume it here?

Another test-tube study compared the antibacterial effects of essential oils like mustard, thyme, and Mexican oregano with pathogenic bacteria. In 2016, the FDA issued a warning that mustard oil is not safe to use in cooking because of its high erucic acid content. However, keep in mind that prolonged topical exposure to pure mustard oil has been shown to cause serious skin burns ( 11). All bottles are labelled "For External Use Only" - this labelling was primarily to get around various import laws so the oil could be sold in the EU.There are five steps in the art of mustard oil production, and it all starts with sun-drying and cleaning the seeds.

The reason Yandilla, with its relatively lower erucic acid content, tastes very similar to other mustard oils is that mustard oil’s uniquely pungent character comes from an entirely unrelated molecule: sinigrin. Results of a more recent study indicate that allyl isothiocyanate reduced inflammation and had a range of other benefits in mice with colitis, a condition that causes inflammation in the colon.A systematic review by the Annals of Nutrition and Metabolism showed that diets with high concentrations of these healthy fats can lead to lowered levels of body fat and blood pressure, both of which are vital in the fight against cardiovascular disease as well as metabolic syndrome (via Lipids).

Healthline adds that mustard oil's primary composition of monounsaturated fats adds significantly to its heat resistance. Some Bengali chefs, who are expert in its use, say that heating it to smoking point and then letting it cool is a great way to soften and refine its flavour.In areas like Bangladesh, it’s also commonly used to perform oil massages on newborns, which is thought to enhance the strength of the skin barrier ( 6). One systematic review found that people with diets rich in monounsaturated fatty acids had lower blood pressure and less body fat than others who consumed fewer of these acids. At the same time, Asia is experiencing an increase in successful crops, North America is reeling from a sharp decrease, which could actually signal that a mustard shortage is on the way. Pure mustard oil has a high smoke point and comprises mostly monounsaturated fats, which are more resistant to heat-induced degradation than polyunsaturated fats. Disclaimer: I was sent this oil to try for the purposes of this post from my partners at KTC Edibles.

That said, it is an important flavour for many Indian dishes so this new edible mustard oil is a welcome addition to my kitchen cupboard.In contrast to the FDA's concerns about the erucic acid in mustard oil potentially harming the cardiovascular system, Medical News Today points out that the monounsaturated fats in the oil are believed to help prevent the onset of cardiovascular disease. Please note that while we strive to ensure the accuracy of the product information on this page, manufacturers often change their product recipes. Known for its strong flavor, pungent aroma, and high smoke point, it’s often used for sautéing and stir-frying vegetables in many parts of the world, including India, Bangladesh, and Pakistan.