Mustard oil made from mustard seed, can be used for therapeutic and culinary purposes. Initially mustard was considered a medicinal plant rather than being used for culinary purposes. It is believed that in the sixth century B.C., Pythagoras used mustard as a remedy for scorpion stings. About a century later, Hippocrates used mustard in a variety of medicines. Later, mustard plasters were applied to cure toothaches and other ailments. History has it that Pope John XXII was fond of mustard, he appointed his nephew as a mustard-maker in Vatican.
Since then, mustard oil has found various applications and used extensively in east India. “Mustard seeds and the oil have been integral part of Bengali cuisine. Mustard oil is used for tempering or frying, while mustard paste used to prepare gravies. Even in the steamed preparation, mustard oil is used extensively to impart flavour and taste,” said Santanu Karmakar, Business Manager-Southern Region, Speciality Restaurants Pvt Ltd.
However people hesitate to use it because of its unpleasant smell. “The best way to get rid of the smell is to heat the oil. Once the oil fumes, add a pinch of sugar, then remove the sugar and use the oil as you would while following the recipe,” explained housewife Rupa Banerjee.
According to a city-based nutritionist, mustard seeds have anti-cancer and anti-inflammatory properties. Besides lowering high blood pressure, mustard seeds help increase metabolism and improve digestion. Mustard oil is known for being anti-fungal and an antiseptic. "It is a great source of selenium and magnesium, calcium, iron, manganese, zinc and dietary fibre and is a very valuable source omega3 fatty acids,” added Karmakar.
Moving beyond its culinary application, to an extent mustard oil can be used to remove pain associated with arthritis as it is considered to improve blood circulation. Mustard is a member of the brassica family of plants which bears tiny edible seeds and leaves.
Kavita@expressbuzz.com
