Mustard oil is derived from mustard seeds by pressing them to extract oil. Mustard oil is extensively used in Asian cooking especially in countries like India, Nepal, Thailand, Indonesia, etc. in eastern parts of India in states of Assam, Orissa, and Bihar among others use mustard oil as their key ingredient in their cooking style.

Mustard oil has a distinctively spicy, pungent odor, taste and flavor-imparting to the cuisine.

Mustard oil is considered to be the healthiest oil among its contenders due to the presence of the healthiest ratio of omega 3 and omega 6 fatty acids, low in saturated fats and high in monounsaturated fatty acids (MUFA).

Is Mustard Oil Safe For Consumption?

Although mustard oil is widely used, accepted and loved, many countries such as the United States of America follow strict guidelines regarding the use of mustard oil.

FDA doesn’t approve the use of mustard oil in cooking due to the presence of an erucic acid which has adverse effects guidelines regarding.

On the contrary, there have been no reports on humans as they have been using mustard oil for years especially in India.

Although the USFDA doesn’t approve mustard oil, there is a different variety that is approved and used for salad dressing, cooking, etc. which is an essential mustard oil that is prepared by steam distillation of mustard seed oil.

This essential mustard oil is prepared with great care from mustard seeds (either black or white).

Mustard seeds grow mustard greens that have an enzyme called myrosinase.

myrosinase e present under normal conditions but they react to pressure or heat hence forming allyl isothiocyanate (in black mustard) and normal isothiocyanate(white mustard) which are toxic and poisonous when ingested or in contact with skin can cause harm.

Certainly, when taken care of the preparation process of mustard oil this mishap can be avoided hence this toxicity can be avoided.