Spice
Oil
Mustard oil is the pungent pressed oil of mustard seed, foundational in parts of North Indian, Bangladeshi, and Bengali cookery for fish, pickles, and tadka. Raw aroma is sharp and sinus-clearing; traditional “smoking” or heating to a haze mellows it before food is added. Flavour is not interchangeable with neutral vegetable oil. Food-grade culinary mustard oil availability and labelling vary by country—some markets restrict pure oil for internal use while others cook with it daily. Use from reputable food suppliers, heat carefully, and do not confuse industrial or massage oils with kitchen oil. A little finishes cucumber salads and pickles where authentic heat is wanted.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 99.5 g
- Saturated Fat 12.8 g
- Trans Fat 0 g
- Monounsaturated Fat 64.2 g
- Polyunsaturated Fat 22.5 g
- Cholesterol 0 mg
- Sodium 0 mg
- Salt 0 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.3 g
- Energy 896 kcal
- Water 0.3 g
- Fat 99.5 g
- Saturated Fat 12.8 g
- Monounsaturated Fat 64.2 g
- Polyunsaturated Fat 22.5 g
- Omega-3 1.12 g
- Vitamins 40.5 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin E 9.27 mg
- Vitamin K 27.5 µg
Vitamins
vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.29 · vitamin-b7-biotin: 2.9 · vitamin-e: 9.27 · vitamin-k: 27.5 ·
Mustard-seed oil: monounsaturated-leaning (erucic content varies by cultivar).
History
Pressed and extracted oils became staple culinary fats worldwide.