Mustard Seed Oil

Mustard seed oil is produced by pressing the seeds of black mustard, brown Indian mustard or white mustard. The oil has a powerful smell, somewhat like strong cabbage and an extremely hot, nutty taste when cold, and as as a result, it should only be added sparingly when using as a raw flavouring ingredient. However, when it is heated to its smoking point, much of this pungent flavour and aroma is driven off, resulting in a cooking oil with a smooth mustard flavour that will not overpower the ingredients.

The oil is much used in India, Kashmir and Bangladesh in curries, as a preservative in pickles and as an alternative to ghee. It can also be used in salad dressings, marinades and for stir-fries. It will stay fresh for about 6 months if it is stored in the fridge.