What is Mustard oil, Sarson ka tel, Rai ka tel ?

Mustard oil is a vegetable oil pressed from mustard seeds. It has a distinctive pungent flavor and aroma, which is attributed to the presence of allyl isothiocyanate, a compound also found in horseradish and wasabi. The oil's color typically ranges from reddish-brown to amber yellow. It has been a staple cooking oil in many parts of India, particularly in the eastern and northern regions like Bengal, Bihar, Orissa, Assam, Punjab, and Uttar Pradesh, for centuries.

The traditional method of extracting mustard oil in India is often through a cold-pressing technique known as "kachi ghani." This method involves crushing the mustard seeds at a low temperature without the use of chemical solvents or high heat, helping to retain the oil's natural flavor, aroma, and nutritional properties, including its antioxidants. This cold-pressed variety is often preferred for its richer taste and perceived health benefits compared to solvent-extracted or refined versions.

In Indian cooking, mustard oil is prized for its high smoke point and its ability to impart a unique, sharp flavor to dishes. It is frequently used for sautéing vegetables, frying fish, and preparing various curries and lentil dishes. The oil's pungency is often tempered by heating it to its smoking point before adding other ingredients, which helps to mellow its sharpness while retaining its characteristic taste. It is also a common medium for tempering spices, where whole spices are briefly fried in hot oil to release their aroma and flavor, which is then added to the main dish.

Beyond everyday cooking, mustard oil plays a significant role in regional specialties. For instance, Bengali cuisine heavily relies on mustard oil for its distinctive flavor in fish curries and vegetable preparations. It is also a key ingredient in many traditional pickles due to its preservative properties and unique taste. In some regions, mustard oil is even drizzled raw over finished dishes to add a final burst of flavor.

While mustard oil is a traditional and flavorful cooking medium in India, it's important to note that regulations regarding its use as a food oil vary in other parts of the world. Some countries have restrictions due to its erucic acid content. However, in India, it continues to be a widely used and culturally significant culinary ingredient, valued for its distinct taste and versatility in a wide range of traditional recipes.

Furthermore, mustard oil extends beyond the kitchen in India. It is also traditionally used for massages, particularly for newborns and infants, believed to promote growth and improve skin health. It is also used in some home remedies for colds and coughs due to its warming and decongestant properties. The strong aroma is often associated with a sense of well-being and traditional care practices in many Indian households.

How to Select Mustard oil, Sarson ka tel, Rai ka tel 

Filtered and refined mustard oil is easily available in the market. • Mustard oil is sometimes adulterated with argemone oil, which is toxic. So, look for a good brand or buy from a known store, so that there will be no adulteration. • Check whether it is a nice golden in colour and also aromatic. • Buy small bottles, as this oil is generally used in small quantities and will last long; plus it goes rancid easily. • Always check the seal of the bottle before buying, and also verify the use-by date. 

Also Known as Sarson ka tel, Rai ka tel 

Culinary Uses of Mustard oil, Sarson ka tel, Rai ka tel 

Given below are some recipes where mustard oil is used in Indian cooking.

1.      Lahsun ka Achaar sure to shake awake your taste buds! In this lahsun ka achaar recipe, the garlic cloves are flavoured with chilli powder and a special masala.

2.      Punjabi Aam ka Achaar combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle.

3.      Amla Pickle a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal.

4.      Aam aur Chane ka Achaar a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. 

5.      Gunda Keri traditional favourite of Gujarat and is of enormous popularity amongst all Gujaratis.

6.      Masala Bharwan Karela  stuffed with a mouth-watering masala that has rich spicy notes accompanied by the tang of tomatoes and the zing of ginger and onions.

Mustard oil is a traditional favourite in West Bengal where its sharp and pungent flavour is deeply valued. • This characteristic flavour is also an essential component of many dressings and sauces worldwide. • The good part is that unlike other spicy flavours, the flavour profile of mustard does not linger; it dissipates fast and leaves little or no after-taste, so it can be used for tempering, seasoning or even frying. • The essential oil in mustard inhibits the growth of certain yeasts, moulds and bacteria, enabling mustard to function as a natural preservative. 

How to Store Mustard oil, Sarson ka tel, Rai ka tel Mustard oil is best stored in the refrigerator because it will easily go rancid. Health 

Benefits of Mustard oil, Sarson ka tel, Rai ka tel:  

Mustard oil, made from the seeds of mustard, has a very peculiar strong smell, not liked by many. Like avocado oil and olive oil is high in MUFA (mono unsaturated fatty acids) than PUFA (poly unsaturated fatty acids). It has about 60% MUFA. This ratio along with its compound allyl isothiocyanate is known to reduce inflammation in the body and reduce the risk of heart diseases. Its antibacterial and anti-fungal properties has made it very popular in the use of pickles. However, the presence of erucic acid in it is known to have some ill effects on the body. Check for the proportion or erucic acid on the bottle of mustard oil while buying if possible. Always remember to restrict the consumption of oil to not more than 3 to 4 tsp per day.