I have just discovered a mustard oil produced in Australia called Yandilla which is organic and low in erucic acid. It seems it would satisfy the EU guidlines, but it is not, as far as I can tell, imported into the UK. There is a website, http://www.yandilla.com/, and I would urge those interested to prod them into exporting to the UK if possible.

There is presently a mustard oil crisis in Mumbai I believe, where many people have been poisoned due to massive amounts of additives and mustard oil has reluctantly been withdrawn from sale. All of this makes me inclined to take the "external use only" warning seriously.

Yes, Charley is quite correct. There is the Yandilla brand here in Australia and they make absolutely fantastic Mustard Oil and other mutsard products. I have been using their oil for a number of years now for my pickles and have had no problems. The packaging does not say for external use only.

They do have a website and I think they do do overseas orders. It's not readily available in supermarkets here and I have to order by phone to get it delivered to my home. Some years ago it was available at Woolworths but has now been taken off the shelves probably because of the debate on whether it is safe for cooking.

Just to let you know, mum's not ignoring the thread, she's away and will no doubt post when she gets back...

Well, we had a big discussion about this topic on the last forum and once on BBC message food boards. I (and most of my Indian friends) have used mustard oil in cooking/pickling for a very long time, without any ill effects. We use the one that says 100% mustard oi. I hope that the Australian one, or something similar, will be available here one day!

The problems of some unscrupulous person adding something poisonous to food/oil in India occurs from time to time. They do this to increase their profits, with no regards to others welfare. It is very dad, but true. Mostly poor people die, because they can not afford the best quality goods.

I know that many people in India buy oil from people who extract oil on the spot, while you wait, without any chance of adulteration. Oil of well recognised brands, when bought in sealed bottles, is also quite safe and used in cooking extensively in India.

I guess that everyone has to make up their own choice, with the facts/available to them.

Mamta

An additional note regarding the erucic acid in mustard oils: The toxicity data of erucic acid in the studies that were used by the EU to classify this oil as non-edible was highly questionable. The studies used a specific type of rat which were already susceptible to myocardial lipidosis. Furthermore, rats do not metabolize erucic acid well. Pig data showed higher tolerance and the human epidemiological data (i.e real data on people) did not show significant lipidosis. Indeed, the autopsy of people who had died from other causes from parts of India with both high and low erucic acid consumption, did not show the heart problems that rats did in a highly artificial study. The correlation of rat to humans is not very high, hence caution should be exercised. This is not to say that all rat studies on all drugs/foods are false but one should take a case by case approach. Ultimately in this case, we have long term human data; large numbers of people (millions) consuming the oil over thousands of years with no apparent ill effects traceable to erucic acid as such. Surprisingly, the authors of many studies affirm this but still conclude (for legal reasons) that an ultra low erucic acid diet is preferable just to be safe. A hundred good counter studies are now needed to overcome a few bad ones predicated on self interest rather than good science.

Here is my bottom line; No food is perfect, toxins are found in almost everything. Over evolutionary time, our liver has adapted to this variety. Eat a balanced diet, with all foods in sensible quantities. (Oils should have variety too). Even exercise should be moderated with rest. If you have a specific metabolic disease (diabetes, hyperlipidemia, Celiac-gluten sensitivity etc. then more specific changes are needed). Also as Mamta has said, always buy established brand names unless you live in parts of India where you can personally witness/verify oils being pressed. The final choice as in most matters, is yours....

P.S: I like all mustard products including the related wasabi etc.

Thanks, Scientist, for your input.

I think you're right that the evidence of thousands of years of actual use has been overlooked in favour of a few small and not overly robust studies.

As with everything, common sense and an evaluation of multiple sources of information is usually most useful.

PS I thought wasabi was horseradish not mustard?

A clarification on the relationship of mustard and horseradish; you are right in a direct sense but what I meant to say is that they all belong to the same biological family and produce allyl and crotyl isothiocyanates in varying amounts which gives it the sharp taste. Cabbage is also a member of this family. The twist is that, these isothiocyanates are good for you in small quantities but as usual, corrosive to the gullet in large amounts, ie, a large chunk of wasabi consumed for the "burn" that some enjoy. Some of my college mates used to do this as a sort of crazy competition and then suffer for a day afterwards.

An interesting side comment: This chemical defense is an evolutionary trait that plants have as a protection from being over-eaten by herbivores. In a similar manner, hot chilles produce capsaicin. Capsaicin produces a different sort of effect but can be consumed (if you can tolerate it) in larger quantities without ill effects. This lower toxicity has a good chemical explanation but I wont go into it here. Indeed, the earlier speculation that stomach ulcers were caused by hot chillies has been throughly debunked since conclusive evidence of a bacterial infection (Helicobacter pylori) has been found. This years Nobel Prize in Medicine was awarded to the two physicians from Australia who did the work.

Regards

Can anyone advise on a reasonable alternative to mustard oil for cooking?

Hello Pam

I think that the nearest oil to mustard oil will be rape seed oil.

Rape seed is Brassica napus and the black mustard seed, the mustard that is used for making mustard oil, isBrassica nigra. Both plants look the same.

When I don't have mustard oil, I use any good cooking oil. However, for Indian pickles, mustard oil is usually preferred.

Hope this helps! I am back in UK tomorrow (I am in Delhi right now) and will see if I can find it in any of my books.

Cheers!

Mamta

Hi Mamta

Just wanted to thank you for your prompt reply to my query on this thread. I've tried to post my thanks on the website but for some reason, it doesn't work.

Again - many thanks!

Kind regards

Pam Allott

Hey, to all of you, and to Mamta to, THANKS for the information on the mustard oil. I had been reading about Indian cooking in a book by Bharti Kirchner, and, as she is a Bengali, she said something like, "use Mustard oil or your cooking will have no flavor." Something like that.

Anyway, I bought a bottle from an Indian market in Tampa, only to be

really pretty "floored" when I got home and inspected the bottle and it read, "For External Use Only."

Well, that didn't fan the flames of my passion for Indian cooking, so everytime I stopped at a market somewhere, I'd check the bottles of mustard oil and they all said the same thing: For External Use Only.

So, I continued to use peanut oil. I will have to try that rapeseed oil Mamta suggested using.

FYI, I did eventually find a bottle that was bottled in the USA (didn't get the brand). It did not say "external use only." Turns out it was a mixture of soybean and mustard, that's probably why. But I really appreciated the information; was a big MYSTERY and I never did have a chance to write

to Bharti and ask her.

leukodystrophies like adrenoleukodystrophy and adrenomyeloneuropathy usr this oil to lower our vlcfa's.

we do drink it it is safe for us.

groups.msn.com/leukodystrophyfamily

jamiesbusy@msn.com

I was most interested in reading the replies on the subject of mustard seed oil. It appears that most people trying to source this oil for cooking, are only finding the ones that state "for external use only". This is due to the high levels of erucic acid that is found in the Indian produced oil.

FYI, I found an Australian brand that is free of erucic acid and is permitted by the USFDA for sale as a cooking oil in the US. I now regulary use this oil in all cooking. It's also lowest in saturated fat content of any oil.

If your readers really want a safe oil they should try it, their website is www.naturallyfromnature.com I'm sure that this will be great news for those looking for a safe mustard seed oil.

I posted quite a long time ago in regard to why mustard oil is labeled "external use only" and recommended Yandilla organic mustard oil from from Australia. There was indeed a rash of poisonings in Mumbai back then, but there was a view that that event, and the government response, were greatly exaggerated due to pressure from American companies trying to replace mustard oil with their own products.

True or not, here is the problem with mustard oil: Because it is EU-designated external use only, it is therefore exempt from shipping regulations that would apply to foods. Thus, it can be shipped in a container truck that had previously contained, say, motor oil, or even something worse. This probably was the cause of the poisonings, because people have been consuming mustard oil for millennia without ill effect despite the current EU designation ? which seems to be causing greater problems than it is trying to save us from. I still urge everyone to try to get Yandilla organic imported by retailers, but,yes, one can order it from Australia at great expense.

Interesting to see the suggested sub - Rapeseed Oil.

Only recently hooked on this, mainly because I found a local producer on the net who does an excellent packaging. And now much prefer its nutty flavour to the various bitter, peppery or whathaveyou Olive Oils.

Buy British!!

hello Tim

All vegetable oil at Sainsbury's is rapeseed oil I think. Mustard oil has a distinctive taste, which can not be replaced by other oils.

I accept that, Mamta - was just quoting you - "Hello Pam - I think that the nearest oil to mustard oil will be rape seed oil".

Do commercial makers use Mustard??

Hello Tim

Most Indian pickles were traditionally made with mustard oil. I have not checked on jar labels recently, so not sure if commercial makers still use it. I think they do. I am in Madeira at present, have a look at some of your jars.

Most people from Bengal and Bihar regions (where you were posted) use a lot of mustard oil for cooking everything. We North Indians use it mainly for pickels and dry vegetable bhajies.

Mamta

Enjoy your 'hols'!!

I've just had a quick look on Spices of India who are recommended by this site and they have mustard oil (Dabur) for sale (from India) and its marked as "for external use only". It then does go on to say that all mustard oil sold in the EU has to be marked for external use only and gives a link to read.

My thought would be why not add some mustard seeds to another oil?.. maybe like you do to flavour olive oil for dressings etc, just fill an empty bottle up with mustard seeds and then top up with olive oil/sunflower oil and leave it for a dew weeks ?

Steve

Hi Askcy.

The mustard seed oils that are grown in Australia. are erucic acid free and safe for human consumption. Albert has mentioned them "Naturally from Nature". They can be sold in the EU for H/consumption. USFDA also allows them.

So don't worry, there is a good MSO out there.

Hello Steve AskCy

The flavour of mustard olive is completely different to other oils and very distinctive. You can not get it by adding a few seeds to other oils, even when ground.

Pure mustard oil available from sources like the one mentioned by Daryl are perfectly safe to eat. Pure mustard oil, not sold in EU as edible, has been eaten by Indians, specially in Eastern states of India for centuries, with no harmful effects. the problem is that it is often mixed/adulterated with other oils and ingredients that may be harmful, apart from the E acid. So, the best option is to use the one labled safe for human consumption, though I have been using the standard one sold as 100% pure mustard oil by Indian stores for years, with no bad effects. Does anyone know what harmful effects there are from E acid?

Mamta

If you go to this website, you will see the warnings and why. The only MSO that is erucic acid free, is the "Naturally from Nature" brand from Ausralia.

http://www.food.gov.uk/news/newsarchive/2004/sep/erucic

Is mustard oil sarson ka taail???

I think "sarson ka tail" is indeed mustard oil !

Steve

yes "tail" is oil and "sarson" is another word often used for mustard, so sarson on its own could just mean the mustard plant rather than oil or seeds.

Steve

Sarson ka tail/tael=oil of mustard

Sarson=mustard

ka=of, as in chane ka atta (Bengal gram flour). The word ki is the female gender of the word ka.

Tail/tael=oil.

Mamta

Once there was shortfall in production of raw mustard in UP/Punjab area in our country. Bengalis cannot go without mustard oil in daily meals. They use it as anything.What the benagal govt did to cool down the eaters. They formed a committee of so called exparts who declared mustard oil is very dangerous and a cause to health hazard. But bengalis did not respond. Death rate out of consumption of mustard oil is not available. Here is a very common dish

Boiled rice, mustard oil, popee seed pasted, green chilli,salt and boiled/mashed potato if served oummmmm a bengali must say delicious.

What is the advantage of using the KTC pure mustard oil?

What "cure" will happen???

Thanks

I am not sure what you mean by "Cure" mkmadison. Mustard oil is used for cooking, specially in Eastern India. It is also used for Indian head massage, to stimulate growth of shiny black hair and it is the most commonly used oil for body massage in India, specially for rheumatism. Mustard oil is used by villagers in India as mosquito repellent. Cooked mustard leaves, like in (Saag), are said to stimulate kidneys and are a good source of fibre. In some countries, mustard is considered to be an aphrodisiac! In India, it's believed that spreading mustard seeds around the exterior of the home will keep out evil spirits.

Mamta

KTC Edible Blended Mustard Oil is available in the UK in some branches of Tesco. It's in the Asian foods section, not alongside the other oils. It's a blend of rapeseed and mustard oil. I haven't tried it yet (it's only available in 4 litre cans, which is a bit off-putting).

Thank you for that information Nigella, I must look for it next time I am at the Tescos.

Mamta

Swami Ramdev, the Yoga expert of India recommends that Mustard seeds,kept in water overnight and taken in the morning,reduces diabetes. I have been taking it for sometime; with no ill-effect. I still do not know if it is true. But Punjabis eat mustard leaves in plenty. Some say, the mustard oil does not contain cholestrol. I would like that scientists do a thorough study of this nutritious plant.

If you mixed in the tip of the teaspoon of mustard flour (basically Coleman's Mustard Powder) into rapeseed oil would you get a result more akin to mustard oil?

Actual Mustard Oil does though seem to available from the supplier recommended on this website!

Going back to Wasabi, I thought it was a distinct plant, Wasabia japonica, the Japanese horseradish. However as it so expensive in Japan, most Western supplies of it (as pastes or powders) are mixed up horseradish and mustard (all related) and perhaps a little Wasabi if the supplier wants to keep on the right side of the law labeling-wise!

This is a new one for me Winton. I must try it, mixing Coleman's mustard and rapeseed oil, an interesting idea.

Mamta

Dear Mamta,

If you are now in the UK, welcome back! Hope you had (or will have) an uneventful and relaxing journey.

Tried my idea of rapeseed oil with Coleman's mustard powder. It mixed well shaken in a large jar, however I think it probably needs much more than 'a tip of the teaspoon' of mustard powder' given I presume there will be a large mellowing of its heat on cooking.

I'm not exactly the best judge though in that I have never tried the original. Not sure if it would be suitable for 'external medical use' either!

Those interested may want to read this article and draw their own conclusions on the possibility that the US agri multinationals may have an interest in mustard oil being commercially sidelined as inedible. Thus opening the markets for their mass produced alternative.

If this seems to far fetched, remember how Nestle promoted their infant formula as better than mother's milk.

http://findarticles.com/p/articles/mi_m2465/is_5_31/ai_76285485/

This sounds quite possible ark, big companies are known to put their profits first, before people, sometimes. Millions of people in India have been using mustard oil for centuries with no ill effects, except when it has been adulterated with some other toxic oil, because it is cheaper and makes mustard oil go further! Everyone I know as family or friend, eats it, so I am not likely to stop eating it now, unless someone gives my 'true' scientific proof otherwise.

Mamta :-)

I haven't read this thread right through, so this may have been covered already, but the opposition to mustard oil is about erucic acid content, as has been mentioned. The US objected to rape seed oil (also derived from the cabbage family, like mustard)on the basis of its erucuc acid content, on the back of dubious tests on rats, but mainly, I suggest, because most of the rape seed was grown in Canada, not a market friend of the US. Canada then went on to develop the low erucic acid rape seed and its oil, low in erucic acid, which they called Canola oil.

This variety is now the seed of choice in many countries, and rape seed oil is my oil of choice for everything from deep frying to mayonnaise (yes I make my own) to salad dressings. It is an excellent source of omega three fatty acid esters.

Mustard seed and oil could be developed in the same way, if India wanted to do that.

"if India wanted to do that."

LOL!

But Indians are quite happy to use it as it is :-) Lapis, they love the flavour of it. In fact, pure mustard oil is has all sort of medicinal uses and considered to be a great massage oil. It is the pungent flavour they are after.

I too use rape seed il for most of my cooking, it is very good in my humble opinion.

Mamta

"But Indians are quite happy to use it as it is"

So be it, but one of the leading causes of death in rural India is oral cancer, much of which can be blamed on tobacco, but there must be some causes that are due to other things, including food. India has one of the highest rates of oral cancer in the world. (What does this say about spices being cures for cancer, I wonder?)

If there is a possibility of a food could contribute to disease, in my book, it's worth looking into. India may have other reasons not to do so. :(

I know about the oral cancer in India Lapis, you just reminded me :-(. In my student days, if a person walked into the outpatient's with a long standing oral ulceration and lesions, 99% times it was cancer and much advanced usually. Almost all of them were tobacco chewers and they left the tobacco in their buccal cavity for hours everyday for years on end.

Mamta

this oil is also used for both transplanted(bone marrow) and non transplanted boys with x-ALD, with much success. its purchased at indian food stores or through amazon, 4.99 plus 7.99 shipping

I've been following Mamta's recipes for many years now. I like to use Mustard Oil as I think it gives an extra 'piquancy' to the recipes.

Recently I had every conceivable biochemistry and hematology blood tests done, all came back class A1 - so in conclusion I will continue to use it.

(But perhaps I'm the lucky survivor!)

Recently bought from Tesco, love the taste. Any thoughts on this??

Just came across this thesis

http://www.jamiahamdard.edu/thesis_mustard.asp

Quote "It may be concluded that it is the safest oil and is as good as any other edible oil."

Very interesting.

Well, I have been eating it for over 60 years and cooking in it for 30+ years!

Mamta

can i make mustard oil by adding mustard powder to olive oil as i cant but it any where and i am making hot lims pickle or should i just use rapeseed oil instead. Thank you Maxine

You can't make mustard oil like that, but rape seed oil will be fine. Indians use mustard because they like the flavour and pickle is 'said to' last longer in it.

Read a lot about the mustard oil kafafo. What all seem to be missing including the million dollar labs is that the Indian grandma never cooked in mustard oil without heating it to smoking point and than cooling it to the required temperature. Some of them used to do a whole lot of it and keep rest for use later in bottles etc.

Regarding pickles etc.; they are just not made with oil. The other major ingredient in it is rye. The pickle is not served till the pungent taste of the oil is gone and the rye ferments enough to give it a sour taste. So the chemical action of the two does the deal.

Un-heated or un-ryed mustard oil even in traditional indian getto was used for external use only.

May be the million dollar experts should go back to the labs and confirm what the age old Indian Grandma did.

http://www.bbc.co.uk/programmes/p0174nlm

Ive made this bengali fish curry by the hairy bikers. They use mustard seeds and mustard powder instead of mustard oil. Highly reccomend. Ive actually just bought some mustard oil and yes I was shocked to read the label. Wont stop me using it though, I trust the many people who have used it for years.

Bengali fish curries are great, they are the fish eaters of north east India. I have a few;

http://www.mamtaskitchen.com/recipe_display.php?id=10027

http://www.mamtaskitchen.com/recipe_display.php?id=10621

http://www.mamtaskitchen.com/recipe_display.php?id=10559

http://www.mamtaskitchen.com/recipe_display.php?id=10027

They are all nice.

This Tamil one is also nice;

http://www.mamtaskitchen.com/recipe_display.php?id=13874

and

Tuna curry;

http://www.mamtaskitchen.com/recipe_display.php?id=13825

Mustard oil gives a different flavour that the mustard seeds. I know that the bottles of oil say 'for external use only', but 100% pure mustard oil is/has been eaten in Indian for ever.

Enjoy your curry.

PS