Mustard oil has a strong sinus-irritating aroma, a hot nutty taste, and is the choicest cooking medium in most parts Uttar Pradesh, Gujarat, Orissa, Bengal, Bihar, Jharkhand, Chhattisgarh, Assam, Maharashtra and other parts of India.
The oil makes up about 30% – 34% of the mustard seeds. It can be produced from black mustard (Brassica nigra), brown Indian mustard (Brassica juncea), and white mustard (Brassica hirta) though production from brown Indian mustard (Brassica juncea) is mostly undertaken as it yields higher pungency suited to the Indian palate.
Production of finest quality of mustard oil depends on procuring and processing of the finest mustard seeds. Seeds are sourced from selected suppliers in the states of Madhya Pradesh, Haryana, Gujarat, Rajasthan and Uttar Pradesh and a randomly selected sample from each consignment undergoes laboratory testing to ensure compliance to quality.
Following QC, the seeds are crushed in a modernized version of the ʻBengal Kholuʼ that produce the same quality of oil as the traditional ox-driven ʻKholuʼ. Conforming to the traditional process, a wooden baton (from the Tamarind tree) is inserted in the crushing bowl to lend a higher pungency to the extracted oil.
Since the oil extracted may contain impurities, the oil is meticulously cleaned by means of sedimentation and double filtration. The purified oil is then packaged under careful supervision in a controlled environment in clean and hygienic containers. Each package is sealed and cushion packed into cardboard boxes such that it reaches you in the same condition as it left us.
Energy (kcal) | 900 |
Proteins (g) | 0 |
Carbohydrates (g) | 0 |
Minerals (g) | 0 |
Fat (g) | 0 |
Out of 100(g) Fatty Acids | |
Poly unsaturated fatty acids (g) | 30 |
Mono unsaturated fatty acids (g) | 64 |
Saturated Fatty acids (g) | 5 |
Trans Fatty acids (g) | 1 |
