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About

Brassica

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. Pressed mustard oil is used as cooking oil in some cultures, but sale is restricted in some countries due to high levels of erucic acid. Varieties of mustard seed also exist that are low in erucic acid. Oil makes up about 30% of mustard seeds. It can be produced from black mustard (Brassica nigra), brown mustard (Brassica), and white mustard (B. alba).

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About

Brassica

Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassica Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats

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