Sajerah Farm I · Sajerah
Black Mustard Oil
$2.39 · 1 KG
True Grit
True Grit Buying Desk · 2 min read
Meet Black Mustard: From Seed to Oil
The sharper, more assertive of our two mustard oils, traditional to Bengali cooking and pickling.
Black mustard is the sharper of our two mustard oils, pressed from a more pungent seed, and it carries a long tradition in Bengali fish curries and pickling that yellow mustard oil does not quite match.
Quick introduction
- Pressed from a darker, more pungent mustard seed, kachi ghani style, with no added heat during pressing.
- Traditional to Bengali and Eastern Indian cooking, especially fish curries and pickling.
- Best heated briefly to a light smoke before cooking, which mellows its raw sharpness.
- A more assertive choice than yellow mustard oil, suited to dishes that want a strong, distinct mustard flavour.
- A worthwhile addition once you already cook with yellow mustard oil and want something more intense for specific dishes.
- Also a classic pickling oil, valued both for flavour and its natural preservative qualities.
Picked this week
Black mustard oil
Our standards
Meet black mustard questions
- Is black mustard oil good for a first time buyer?
- Yellow mustard oil is generally the more forgiving starting point, with black worth trying once you know you want a stronger flavour.
- What is black mustard oil traditionally used for?
- Bengali fish curries and pickling are its most classic traditional uses.
- Does black mustard oil need special handling?
- Heating it to a light smoke before cooking is a common, worthwhile step to mellow its raw pungency.
- How is black mustard oil pressed?
- Kachi ghani style, mechanical pressure with no added heat, discussed in more depth elsewhere in this guide.
Comments
Loading comments…
Sign in to join the conversation.