Mustard Oil
The soul of East Indian cuisine! Golden oil for tongue-in-cheek irritation and richness
Description
Oil pressed from mustard seeds. An essential condiment in East Indian cuisine like Bengali food, featuring intense aroma and stimulation that characterizes fish curries and veg stir-fries.
Classification: For Hardcore Fans,Oil,Unique Aroma
Shops selling 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 into a pan/pot, heat on medium to high.
- Heat firmly until faint white smoke rises (reaching smoke point) to evaporate its overly strong pungent odor and impurities.
- Lower temp slightly, then add spices like mustard seeds or Panch Phoron for tempering.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Vegetable oil and a little mustard seeds (flavor drops but as cooking oil sub)
Pairing
Fish curry (Macher Jhol), Bengali veg stir-fry
Trivia
[Hardcore] The biggest reason homemade East Indian food doesn't taste authentic in Japan is not using this oil. By undergoing 'smoking'—heating until it smokes—the pungent odor rounds off, changing into profound sweetness and richness.
Eating tips & etiquette
[Unique Usage] Not just as cooking oil for curries, but when making veg marinades (Achar), add 1 tbsp raw to act as a preservative and flavoring!
Allergen
None