Mustard oil is made from small round seeds of the mustard plant, a member of the Brassicaceae family. Mustard and its oil is used as a spice, condiment, herb and cooking oil. The history of mustard as a condiment dates back thousands of years to the early Roman. It originated in Ancient Roman. Mustard is one of the earliest spices on record, appearing in Sanskrit manuscripts around 3000 BC. It is thought to be one of the first crops to be domesticated, and mustard was used throughout ancient Egypt, India, and China. Black mustard originated in the Middle East and in Asia.
In current times Mustard oil is extremely popular oil among home cooks in China, Russia, and in South Asia, particularly in the northern Indian state of West Bengal as well as in Bangladesh and Pakistan.
It is to be used for sautéing or stir-fry vegetables, and its aromatic qualities make it perfect for heating spices and chilies for tadka (tempering)—the hot, seasoned oil that’s used as a finishing touch for many dishes. It has a particularly high smoke point—about 480°F (248.89°C), which is higher than canola or even grape seed oil. It is best for deep frying. Its keto friendly
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