Cookbook:Mustard Oil
| Mustard Oil | |
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| Category | Fats and oils |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Mustard oil, extracted from mustard seeds, is known for its strong flavor and pungent aroma. It's widely used in Indian, Bangladeshi, and Nepali cuisines, primarily for frying, pickling, and as a flavor enhancer. Rich in monounsaturated and polyunsaturated fats, it's considered healthy, but should be used in moderation.
Mustard oil is also used for massage and hair treatments in traditional practices. It's known for its unique flavor, which can be overpowering if not used judiciously.
Types of mustard oil
[edit | edit source]Mustard oil comes in two main types:
- Cold Pressed Mustard Oil: Known for its strong, pungent aroma and flavor. It's commonly used in traditional dishes for its robust taste.
- Heat Treated Mustard Oil: A milder and less pungent version. It's treated with heat to reduce its strong flavor and aroma, making it more suitable for general cooking purposes.