Mustard oil
सरसों का तेल / sarson ka tel · mustard oil
- Flavor and role
- Oil pressed from brown mustard seeds with a strong, nose-tingling pungency. In North Indian and Bengali cooking it is heated until smoking before use to tame the heat.
- Smoke point
- 250℃
- Typical dishes and uses
- Bengali fish curry, achar (Indian pickles), sarson ka saag
- Substitutes
- Mix 1 tbsp vegetable oil with 1/4 tsp Dijon mustard or a little mustard powder.
- Storage
- Keep in a dark place at room temperature and use within 6 months to 1 year of opening.
- Main countries
- India · BD · Nepal
Updated 2026-10-10