Mustard Oil: Why It's a Desi Kitchen Essential
Bold aroma, authentic taste and made for high-heat cooking. Here is why mustard oil has been a kitchen staple for generations.
Few aromas say "home cooking" like sarson ka tel sizzling in a pan. Mustard oil has been at the heart of desi kitchens for generations, and it still earns its place today.
What makes mustard oil special?
- Bold, authentic flavour. Its sharp, pungent aroma comes from natural compounds in mustard seeds and gives dishes their traditional taste.
- Natural goodness. It is rich in monounsaturated fats and also contains omega-3 (alpha-linolenic acid), which is uncommon among cooking oils.
- Natural & unrefined. Esha Naturals Mustard Oil keeps the rich aroma and character that refined oils lose.
Best ways to use it
- Tadka: bloom cumin, mustard seeds and curry leaves for daal and sabzi.
- Frying: pakoras, fish and aloo, crisp and full of flavour.
- Achar: the classic base for homemade pickles.
- Saag & curries: nothing beats sarson ka saag made the traditional way.
- Marinades: a spoonful adds depth to tikka and fish marinades.
Kitchen tip: heat mustard oil well before adding your spices. It mellows the sharpness and brings out its warm, nutty aroma.
Storing it right
Keep the bottle tightly capped in a cool, dark cupboard away from the stove and sunlight. Avoid reusing frying oil again and again. Fresh oil tastes better and is better for you.
Oils rich in unsaturated fats are a better everyday choice than solid fats, but all oils are high in calories, so enjoy them in moderation as part of a balanced diet.