Emami Healthy and Tasty Mustard oil

The term mustard oil is used for two different oils that are made from mustard seeds:

A fatty vegetable oil resulting from pressing the seeds,

An essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation.
Mustard oil and the seeds it is derived from
The pungency of mustard oil is due to the presence of allyl isothiocyanate, an activator of the TRPA1 channel.It has presence of fat in i

This oil has a distinctive pungent taste, characteristic of all plants in the mustard family, Brassicaceae (for example, cabbage, cauliflower, turnip, radish, horseradish, or wasabi). It is often used for cooking in North India, Eastern India, Nepal, Bangladesh, and Pakistan. In Bengal, Odisha, Assam, Meghalaya, Manipur, and Nepal, it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta).

The characteristic pungent flavour of mustard oil is due to allyl isothiocyanate. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.[1]