Mustard oil, BIO - 250 ml

History

An essential part of mustard wraps and soothing ointments

Mustard is considered one of the oldest cultivated oilseed crops ever. Mention of the yellow seeds obtained from this plant can be found in Sanskrit records that are thousands of years old. With the advent of the first presses, mustard oil began to be extracted from these seeds—not only in the region of present-day India. For its warming effects, this rich golden wonder has become an essential part of mustard wraps and soothing ointments.

 

 

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It also plays an important role in the kitchen

This is mainly due to its naturally preservative properties and spicy taste, which is still considered one of the basic flavours of traditional Indian food. [1][2][3][4]

 

Origin and cultivation

The golden miracle hidden inside the pods

This annual oilseed plant grows up to one meter tall and blooms with small, pale yellow flowers arranged in raceme-like clusters. The fruits of the mustard plant are short pods covered with fine hairs. Inside the shells are preserved mustard seeds yellow in colour, from which the resulting mustard oil is obtained. [1][2][3][4]

 

Composition and properties

It is an edible, single-species oil that contains mainly unsaturated fatty acids in its composition. Thanks to the gentle pressing method and the omission of the refining process, the oil retains its natural content of pigments responsible for its yellow to golden hues.

Mustard oil is also a valuable source of essential minerals, fat-soluble vitamins and other phytonutrients, in its most natural form.

 

Thanks to cold pressing, we preserve the maximum amount of beneficial substances in the oil

The oil pressing process is corrected so that the temperature does not exceed 42°C. This prevents the loss of heat-labile substances and unnecessary degradation of the resulting oil. It is therefore a RAW, cold-pressed oil.

 

We produce the oil in our production plant

We produce mustard oil with care and love in our production plant in Ostrava.

 

Instructions for use

The spicy taste and mustard aroma has many uses

Due to its spicy taste and mustard aroma, this oil is an ideal ingredient for the preparation of various salads, vegetable and legume dishes. It has excellent absorption properties, for which you can also use it when pickling meat - the spices are better absorbed and the finished meat has a more tender consistency. You can also use mustard oil when baking bread or other savoury baked goods. The bread is beautifully yellow, soft and lasts longer after baking. Thanks to the naturally occurring preservatives , you can extend the shelf life of the resulting dishes.

 

Sources [1] WU, Y. et al. 2016. Water-soluble yellow mustard mucilage: A novel ingredient with potent antioxidant properties. International Journal of Biological Macromolecules. 91, 710-715.

[2] AKBAR, Shahid, 2020. Handbook of 200 Medicinal Plants [online]. Springer [cit. 2020-05-26]. ISBN 978-3-030-16807-0. Available from: https://doi-org.proxy.k.utb.cz/10.1007/978-3-030-16807-0

[3] BOSCARO, Valentina et al., 2018. Antiproliferative, Proapoptotic, Antioxidant and Antimicrobial Effects of Sinapis nigra L. and Sinapis alba L. Extracts. Molecules. 23(11), 3004.

[4] YAN-FANGA, Xian et al., 2018. Comparison of the anti-inflammatory effects of Sinapis alba and Brassica juncea in mouse models of inflammation. Phytomedicine. 50, 196-204.