Mustard Oil

• Used for stir-frying and deep-frying due to its high smoke point, imparting a distinct flavor to dishes like vegetable curries and fried snacks. - Massaged into pickles and preserves as a preservative, contributing a characteristic pungent taste. - Incorporated into marinades for meats and vegetables, adding a bold, spicy note and tenderizing the food. - Drizzled over salads and cooked vegetables as a flavorful finishing oil, but sparingly due to its strong flavor. - Used in traditional Indian and Bengali cuisine to temper spices, creating a fragrant and complex flavor base for curries and dals. - Added to sauces and dips for a pungent kick, such as in chutneys and raitas, providing a distinctive taste element.

• May support heart health due to its monounsaturated and polyunsaturated fatty acids.
• Could possess anti-inflammatory properties, potentially aiding in reducing inflammation.
• Might have antimicrobial effects, helping to combat certain bacteria and fungi.
• Source of omega-3 and omega-6 fatty acids, crucial for overall health and well-being.
• Rich in antioxidants, which can help protect the body against cellular damage from free radicals.
• Potential to relieve pain, according to anecdotal evidence and some preliminary studies.

Mustard oil should be stored in a cool, dark place away from direct sunlight and heat sources. An unopened bottle can be kept at room temperature. Once opened, it's best to store it in the refrigerator to prolong its shelf life and prevent rancidity. Ensure the cap is tightly sealed after each use.