Description
Oil made by pressing mustard seeds with a distinct, wasabi-like flavor. Because of its (supposed) dangerous erucic acid content, sale of mustard oil for consumption is illegal in the United States. However, it can often still be found available 'for external use only', neatly bypassing the ban. Mustard oil is common in Northern Indian cuisine, but extends in to Chinese, Russian, and South Asian cuisines as well. In India, the oil is made by pressing black mustard seed, but in Russia and China it is made from brown mustard seeds. Mustard oil has a very high smoke point (480°F/248°C), making it an ideal choice for deep frying.