Mustard oil is a yellow-golden cooking oil, known for its distinctive pungent flavor and sharp aroma. Extracted from the seeds of the mustard plant, it is a staple in many South Asian kitchens, where it is used for sautéing, frying, and pickling. The pungency comes from a compound called allyl isothiocyanate, which also contributes to its antimicrobial properties.
It is low in saturated fat and high in monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), including omega-3 (alpha-linolenic acid – ALA) and omega-6 fatty acids.
Consuming MUFAs and PUFAs in place of saturated fats can help lower levels of LDL (“bad”) cholesterol and raise HDL (“good”) cholesterol, thereby reducing the risk of heart disease and stroke.
The ALA content is an omega-3 fatty acid known for its role in regulating inflammatory processes and reducing oxidative stress.
Mustard essential oil has been effective against a variety of harmful bacteria, including E. coli and Staphylococcus aureus, as well as certain types of fungi and mold.
Supports heart health and cholesterol management.
Beneficial for cardiovascular and brain health.
Provides antioxidant protection.
Preserves flavor and nutrients.
Reduces cholesterol absorption in the body.
Adds flavor and provides therapeutic benefits.
