Description
Mustard oil native
This native mustard oil tastes nutty, buttery with a slight cabbage flavor and has a wonderful golden-yellow color. The mustard oil is not spicy because it is obtained from white or yellow, rather mild mustard seeds. After pressing, the oil hardly contains any essential mustard oils, which are responsible for the spicy taste. Black mustard seeds (used for Dijon mustard) and brown mustard seeds contain more essential mustard oils respectively. the glycoside sinigrin. A fatty oil made from black or brown mustard is hotter because more essential oils (mustard oil glycosides) get into the fatty mustard oil when pressed.
The native mustard oil from white mustard seeds contains, in addition to a small proportion of saturated fatty acids, plenty of monounsaturated oleic acid, which has a beneficial effect on fat metabolism. The approximately 20% polyunsaturated fatty acids are half omega-6 and half omega-3 fatty acids.
The oil is suitable for heating and as an ingredient in all kinds of hot and cold dishes. Mustard oil is widely used in Indian and Bengali cuisine.