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Mustard oil
Mustard oil can mean either the pressed oil used for cooking or a pungent essential oil, also known as volatile oil, of the mustard plant. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resulting volatile oil by distillation. It can also be produced by dry distillation of the seed. Pressed mustard oil is used as cooking oil in many South Asian cusines; however, sale is restricted in some North American and European countries due to high levels of erucic acid. Variations of mustard seeds low in erucic acid have been cultivated at times.
Mustard oil was likely produced in the ancient Jewish town of Huqoq, in modern-day Israel[citation needed]. This is suggested by distinctive agricultural features found there, such as semi-circular wine vats with steep slopes and lower troughs. Scholars believe these structures, dating to Roman or Byzantine times, were used to crush mustard pods to make oil. Mustard production in Huqoq is also documented in the Jerusalem Talmud.
Oil makes up about 30% of mustard seeds. It can be produced from black mustard (Brassica nigra), brown mustard (B. juncea), and white mustard (B. alba).
Having a distinctive pungent taste, the use of the oil is a feature of predominantly Assamese, Odia, Bengali, Nepalese and North Indian cooking, as well as Bangladeshi cuisine. It is sometimes used as a substitute for ghee.
Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).
Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.
Mustard oil can have up to 50% erucic acid – a component of canola oil, which is deemed as a safe food ingredient for human consumption when the erucic acid level does not exceed 2% of the total fatty acids and the canola oil is pure.
The U.S. Food and Drug Administration prohibits the import or sale of expressed mustard oil in the U.S. for use in cooking due to its high erucic acid content. By contrast, the FDA classifies essential mustard oil, which has a much lower erucic acid content, as generally recognized as safe, and allows its use in food. Expressed mustard oil is permitted in the U.S. as a massage oil, with a required "for external use only" label.
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Mustard oil
Mustard oil can mean either the pressed oil used for cooking or a pungent essential oil, also known as volatile oil, of the mustard plant. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resulting volatile oil by distillation. It can also be produced by dry distillation of the seed. Pressed mustard oil is used as cooking oil in many South Asian cusines; however, sale is restricted in some North American and European countries due to high levels of erucic acid. Variations of mustard seeds low in erucic acid have been cultivated at times.
Mustard oil was likely produced in the ancient Jewish town of Huqoq, in modern-day Israel[citation needed]. This is suggested by distinctive agricultural features found there, such as semi-circular wine vats with steep slopes and lower troughs. Scholars believe these structures, dating to Roman or Byzantine times, were used to crush mustard pods to make oil. Mustard production in Huqoq is also documented in the Jerusalem Talmud.
Oil makes up about 30% of mustard seeds. It can be produced from black mustard (Brassica nigra), brown mustard (B. juncea), and white mustard (B. alba).
Having a distinctive pungent taste, the use of the oil is a feature of predominantly Assamese, Odia, Bengali, Nepalese and North Indian cooking, as well as Bangladeshi cuisine. It is sometimes used as a substitute for ghee.
Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).
Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.
Mustard oil can have up to 50% erucic acid – a component of canola oil, which is deemed as a safe food ingredient for human consumption when the erucic acid level does not exceed 2% of the total fatty acids and the canola oil is pure.
The U.S. Food and Drug Administration prohibits the import or sale of expressed mustard oil in the U.S. for use in cooking due to its high erucic acid content. By contrast, the FDA classifies essential mustard oil, which has a much lower erucic acid content, as generally recognized as safe, and allows its use in food. Expressed mustard oil is permitted in the U.S. as a massage oil, with a required "for external use only" label.
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