KTC Premium Quality Edible Mustard Oil Blend, 1 Litre

Product Information

In India, the type of oil used in the kitchen changes with geography and has a profound impact on regional cuisines.

However, keep in mind that prolonged topical exposure to pure mustard oil has been shown to cause serious skin burns ( 11). KTC is one of the trusted brands founded in 1972 for supplying high-quality cooking oils and ghee around the Globe. However, the European legislation obliges me to dissuade you from using the oil for culinary practice. org) have the potential to help with issues like breakage, a dry scalp, split ends, and damage from heat or water, suggests Healthline.

But in the north, the oil extracted from mustard seeds predominates, lending its unmistakable wasabi-like aroma to many dishes, particularly to aachars like the ones my dad made. The name is a combination of two Sanskrit words, ayur and veda, which mean life and knowledge respectively; therefore, Ayurveda directly translates to knowledge of life (via JHM). To the best of my knowledge, and from what I’ve read, there are distinct differences in the way different animals respond to erucic acid and metabolize it.

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. Mustard essential oil, a type of essential oil produced from mustard seeds using a steam distillation process, is also available and approved for use as a flavoring agent ( 1). One animal study found that mustard oil may help decrease pain by desensitizing certain pain receptors in the body. Indeed many eminent chefs recommend the oil for the preparation and cooking of authentic dishes from India. However, keep in mind that pure mustard oil is banned for use as a vegetable oil in many countries, including the United States, Canada, and Europe ( 1).While it's true that the high smoke point of mustard oil is what elevates it to the level of butter as a cooking fat and makes it ideal for grilling, roasting, and frying (via Healthline), its unusually pungent flavor is what drives chefs to experiment with and rely upon it for their dishes. 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? This can not only negatively affect the flavor of your final product but also cause fats to oxidize, producing harmful and highly reactive compounds known as free radicals ( 28). For my part, like other Indians I know, I have no issue with using non-FDA-approved mustard oil whenever I want the kick of its pungent aroma or I want to replicate one of my dad’s aachars, but if you’re concerned about the potential dangers of ingesting erucic acid, you should give Yandilla a try.

To understand why mustard oil’s sale is restricted, we need to take a closer look at its composition. Most of the data on erucic acid is obtained from studies on animals, and information on human studies is based on cell culture experiments and epidemiological dietary studies on populations that give conflicting results. Mustard oil contains a compound that could be useful for reducing inflammation: allyl isothiocyanate. It can be mixed with camphor, a compound often found in creams and ointments, and applied directly to the chest.It seemed like every jar he could get his hands on would inevitably be stuffed with spiced vegetables—everything from eggplants and carrots to fruit like green mangoes—and set on our windowsills to allow the pickles to cure in the sunlight.

For example, fats that have a high proportion of saturated* fatty acids—animal fats, like lard and tallow, and some plant-derived fats, like coconut oil—will behave like a solid at room temperature. 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. Some studies have found that mustard essential oil possesses powerful antimicrobial properties and may help block the growth of certain types of harmful bacteria. It may contain 20 to 40% erucic acid, which has been shown to cause nutritional deficiencies and cardiac lesions in test animals.Pure mustard oil has a high smoke point and comprises mostly monounsaturated fats, which are more resistant to heat-induced degradation than polyunsaturated fats. In northern regions of India the oil has many uses (in addition to food use); as a baby oil, a mosquito repellent and as a hair conditioner, while many users also claim it is helpful in the massage treatment of muscular aches and pains. This new edible mustard oil from KTC is made with a blend of rapeseed (with comes from the same family as mustard seed), dropping the level of the Eurcic acid to below 5% making it perfect for frying. 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. For those who have yet to experience the gut-busting kick of mustard oil, consider the connection of mustard plants to those that give us wasabi and horseradish, two other well-known, often eye-watering, spices that also claim a spot on the Brassicaceae family tree.