Mustard Oil (Tori ko Tel)
ネパールの調理油の基本。独特の辛味とツンとする香り
Description
The most crucial cooking oil determining the flavor foundation in Nepali (and North Indian) cuisine. 'Tori ko Tel' in Nepali. Pressed from mustard seeds, dark yellow in color. Features an intense 'sharp' pungent odor and heat piercing the nose like wasabi or Japanese mustard, plus a unique depth. Without this, it doesn't taste Nepali.
Classification: Oil, Cooking Oil, Base
Shops selling Mustard Oil (Tori ko Tel)
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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
- [Authentic Recipe]
- [Flavoring Achars (Salads)]: When making boiled potatoes or radish pickles (Mula ko Achar), tossing them with this oil raw (or heated to infuse spice aromas) gives intense punch and preservability.
- [Stir-fry Base (Tempering)]: For curries/meat, heat in a pot until smoking (Smoking Point) to mellow the unique odor, then add spices to extract aromas.
Learn more Substitutes, pairings, tips
Key spices
Mustard Oil(This oil itself is the star)
Substitutes at Japanese supermarkets
(Irreplaceable. Using vegetable oil completely loses the Nepali flavor)
Pairing
All Achars (Salads/Pickles) / Choila (Spicy meat salad)
Trivia
In the West, it's sometimes sold 'For External Use Only (Massage)' due to erucic acid concerns, but in Nepali/Indian food culture, it's the 'Oil of Life' eaten for millennia.
Eating tips & etiquette
For cold dishes (salads) like Achar, use raw or pour sizzling hot with burnt spices (tempering). The intense aroma boosts appetite.
Allergen
None