KTC Mustard Oil
目と鼻に突き刺さる刺激！バングラデシュ料理の魂の油
Description
Oil pressed from black mustard seeds. Possesses an intense, pungent, wasabi-like stinging aroma. Absolutely essential as the 'base cooking oil' for Bangladeshi and East Indian (Bengal) cuisine.
Classification: Hardcore, Oil/Fat, Pungent Aroma, Bengal Essential
Shops selling KTC Mustard Oil
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mustard seeds
Instructions
- Pour mustard oil in a pot and heat on high 'until it smokes heavily'.
- Lower heat, add spices and fish (like Hilsa) to make curry.
Learn more Substitutes, pairings, tips
Key spices
(The oil itself is an intense spice)
Substitutes at Japanese supermarkets
Salad oil + A little Japanese mustard (aroma sub)
Pairing
Fish Curries / Mustard-dressed vegetables
Trivia
[Trivia] The ironclad rule is to 'heat it until it smokes' before cooking. Failing to do so leaves an acrid, eye-watering raw pungency that ruins the dish.
Eating tips & etiquette
[Unique Eating] Drizzling a few drops raw over 'Bhorta' (mashed vegetable dishes) to directly experience the pungent sting is a classic Bangladeshi way to eat it.
Allergen
Mustard