For example, in the warmer parts of the country, sesame seed oil shows up in many recipes and, as a result, many of the dishes in these parts are characterized by sesame oil’s nutty aroma. They say from white seeds the end result is a yellow-hued oil, and from black seeds, you'll see a lighter color coupled with a stronger taste.

If you decide to use mustard oil on your skin or scalp, be sure to perform a patch test first and use only a small amount to prevent irritation.While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. This new blend is still the beautiful vibrant yellow colour and more importantly it has retained that mustard bite when used to cook with!

However, if anyone can tell me about any ill effects from using this oil, I would be very interested to hear from them. For example, one small study in 137 people in North India found that those who consumed a higher amount of mustard oil were more likely to have a history of heart disease ( 20). In the end, it’s best to think of mustard oil just like any other flavorful oil, like olive oil, sesame oil, or walnut oil. However, although the beneficial effects of monounsaturated fats have been well established, some studies have reported mixed results on the effects of mustard oil itself on heart health.There are many different types of pickles and dressings to choose from, and it might be fun to switch up the oils you'd normally use the next time you're experimenting in the kitchen. Pure mustard oil has a high smoke point and comprises mostly monounsaturated fats, which are more resistant to heat-induced degradation than polyunsaturated fats. You can learn more about how we ensure our content is accurate and current by reading our editorial policy. KTC Premium Quality Mustard Oil 4 Litres is a high-quality mustard oil that is made from 100% pure mustard seeds. I drizzle it over salads, as in the cucumber salad recipe I developed for this article, and I use it as a finishing oil for many dishes, whether their focus is vegetables, fish, poultry, or steak—essentially wherever I think its wasabi-like edge will shine.