A fiery flavored oil that's as versatile as it is delicious.
Due to an editing error, an inaccurate description of saturated fat was included in the original text. The text has been updated. We regret the error.
In India, the type of oil used in the kitchen changes with geography and has a profound impact on regional cuisines. For example, in the warmer parts of the country, sesame seed oil shows up in many recipes and, as a result, many of the dishes in these parts are characterized by sesame oil’s nutty aroma. But in the north, the oil extracted from mustard seeds predominates, lending its unmistakable wasabi-like aroma to many dishes, particularly to aachars like the ones my dad made.
Despite mustard oil’s popularity in some parts of the world, the sale of it in the United States for edible purposes is prohibited, and bottles of mustard oil must be sold with labels that indicate "For External Use Only." The obvious question that comes to mind, and one that people often ask me, is this: "Well, if it’s okay for folks in India, why can’t we cook and consume it here? Indians have been cooking with it for centuries, and they’re fine.
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