Mustard Oil
Pungent and robust, mustard oil delivers a sharp, spicy kick that invigorates dishes. This unrefined oil is a beloved staple in Indian cooking, particularly in Bengali cuisine.
Where it comes from
Mustard oil has deep roots in South Asian culinary traditions and is valued not only for its flavor but also for its health benefits, being rich in omega-3 fatty acids.
In the kitchen
Used for frying, marinades, and dressings, mustard oil adds a distinctive taste that enhances the umami of meats and vegetables while also serving as a preservative.
Across cuisines
Mustard oil is the Bangladeshi kitchen's signature cooking fat — pungent, sulfurous, and slightly bitter when raw, mellowed by smoking to the point. Used in sorshe ilish (where it is the medium of both the marinade and the steam), in shorshe-bata pastes, and in the bhortas (mashed-vegetable side dishes) of every East Bengal meal.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
