what is mustard oil - #40222

Mustard oil, especially revered in traditional Ayurveda, is extracted from mustard seeds. Its unique aroma and flavor can seem intense if you’re not accustomed to it. Mustard oil has been used in Indian kitchens for generations, not just for flavor but for its health benefits, too. Rich in monounsaturated fatty acids, it’s thought to promote heart health and good circulation.

Yes, mustard oil is often praised for its digestive benefits in Ayurveda, believed to increase appetite and enhance agni, or digestive fire. The tangy punch you mentioned is characteristic, but some people find it adds a pleasant kick to certain dishes. It’s true, the flavor might take some getting used to for those who are unfamiliar with it. However, the kind of mustard oil intended for food should always be labeled as “edible” or “kachi ghani.” Avoid using the type meant for external application, which is indeed much stronger.

Your grandma’s enthusiasm about its health benefits is quite valid within Ayurveda. When it comes to massages, mustard oil is often praised for improving circulation and warming the body, which can be quite therapeutic. For cooking, indeed olive oil has a more subtle taste, but mustard oil might prove more beneficial, depending on your dosha and digestion needs.

If you’re on the fence, you might consider slowly incorporating it into your cooking. Perhaps start by using it in dishes where its flavor complements well, such as in pickles or with vegetables having robust flavors. Quality can vary, so sourcing good-quality oil is advisable. Try sourcing certified, cold-pressed mustard oil. This method helps in retaining nutrients, flavor, and aroma, without any harmful additives.

Despite its attributes, if the flavor doesn’t appeal to you, maintaining a variety of oils for different uses is an alternative approach. Olive oil can be excellent for salads, while you can reserve mustard oil for dishes you’d like with a richer, more robust flavor. Embrace experimentation in your kitchen.