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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.
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 ...
It is cultivated over an area of 307,000 hectares (1190 sq. mi.) with an annual production of 233,000 tonnes and contributes about 17% to the domestic production of edible oil. Mustard seeds are a rich source of oil and protein. The seed has oil as high as 46-48%, and the whole seed meal has 43.6% protein.
Technically, a seed oil is a cooking oil made by pressing seeds to extract the fat. But the current pariahs are canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower oils.
Mustard seeds (top-left) may be ground (top-right) to make different kinds of mustard. The other four mustards pictured are a mild yellow mustard with turmeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).
What seed oil is actually doing in our diet is more complicated than either side lets on. In recent years, a war has been brewing over the fats we eat. Specifically, it's a fight over "seed oils."