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Mustard oil and seeds. Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resulting volatile oil by distillation. It can also be produced by dry distillation of the seed.
The colorless oil is responsible for the pungent taste of cruciferous vegetables such as mustard, radish, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC are mediated through the TRPA1 and TRPV1 ion channels. [1] [2] [3] It is slightly soluble in water, but more soluble in most organic solvents. [4]
Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 °F [13] Palm oil: Fractionated: 235 °C [14 ...
Mustard – Mustard oil – (essential oil), containing a high percentage of allyl isothiocyanate or other isothiocyanates, depending on the species of mustard; Mustard oil (pressed) – used in India as a cooking oil. Also used as a massage oil. Mustard plant – Mustard seed –
¼ cup extra virgin olive oil. ¼ cup lemon juice. 1 Tbsp. vinegar. 2 Tbsp. dijon mustard. 1 Tbsp. raw honey or liquid allulose. 1 Tbsp. fresh oregano or 1 tsp. dried oregano. ¼ tsp. pink ...
Cooking, baking, condiment Mustard oil: 13% 60% 21% 5.9% 15% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.