Mustard oil and a photo diary of its production

Mustard oil is an extremely pungent, yellow-colored oil that comes from pressed mustard seeds (Brassica juncea). In the raw stage, the oil has a bitter, sharp flavor, but once it is heated to the smoking point, the pungency mellows and the oil imparts a delicious flavor to foods that are cooked with the oil. Mustard oil is used as the primary cooking oil in many Nepali households. Nepalese also apply mustard oil to hair to promote healthy growth and use it to as a massage oil for relief from aches and pains. Good quality Mustard oil stores well. It is used in deep-frying and also as a natural preservative in many pickles and chutneys. Furthermore, many Nepali Sandheko dishes (salad-like dishes), stir-fries employ mustard oil to provide added flavour.

Follow the link to see its production process: http://tasteofnepal.blogspot.com/2012/12…