What to cook with mustard oil?
by Karine Lemoine
Mustard oil is intriguing by its golden color and its spicy scent, which is very present in some South Asian cuisines. But can it really be used in cooking everywhere, and for what dishes?
This oil has a very specific culinary use, but it is also subject to specific regulations that it is important to know before using it.
Table of Contents
Here is the origin of mustard oil, its traditional uses in cooking and the regulatory point to know about its sale as edible oil.
Where does mustard oil come from?
Mustard oil is extracted from brown or black mustard seeds, mainly in the Indian subcontinent.It is central to Bengali cuisine, as well as in parts of North India, Pakistan, and Nepal., where it has been used for generations as the main daily fat.
A very characteristic spicy taste
Raw, mustard oil has a pungent scent similar to that of horseradish or mustard grains, with a slight sensation of irritation in the nose. Once heated until it has just begun to smoke and then cooled slightly, it becomes softer and develops rounder, almost nutty aromas. It is this preliminary heating step that is traditionally done before cooking with this oil.
Its uses in cooking
Mustard oil is used in particular to prepare fish or vegetable curries, spicy potato dishes, or even achars, these condiments made from vegetables or marinated fruits that are very popular in India. It is also used to marinate fish before cooking, a typical use in Bengali cuisine, where its spicy taste goes particularly well with spices such as turmeric, cumin or chili.
An important regulatory point to know
Mustard oil is not authorized for sale as edible oil in the European Union, due to its high erucic acid content, a substance whose consumption in large quantities is considered a health concern by health authorities. European regulations set a maximum limit for erucic acid in oils intended for food, a threshold that traditional mustard oil greatly exceeds. That is why, in European grocery stores, it is generally marketed as massage oil or for external use, with an explicit mention that it is not intended for consumption. A similar restriction exists in other countries, such as the United States or Canada. In India and other South Asian countries, on the other hand, it is still sold and used freely as edible oil.
Our tips
►Always check the label
Before using mustard oil purchased in Europe, check the label on the packaging: if it indicates external use only, it is not intended for cooking.
►Heat it slightly before cooking
Where food use is allowed, heat the oil until it smokes slightly, then let it cool for a moment before use, to soften its pungent taste.
►Combine it with spices that are already present in these kitchens
Turmeric, cumin, mustard seeds or chili pepper blend naturally with its pronounced taste, as in traditional Bengali or Indian recipes.
Mustard oil remains an iconic ingredient in Indian and Bengali cuisine, but its sale as edible oil is restricted in Europe: it is therefore better to check its labelling before using it in cooking.
You can also read:Whether you can fry in sunflower oilandCan you cook with hemp oil.
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