Mustard Oil

Mustard oil is cool, pungent and light, so highly beneficial in body massage.

The mustard plaster is a time-honored cure for the congested chest. It causes the skin to feel warm and opens the lungs to make breathing easier. The same plaster, made from the powdered seeds of black mustard or the milder species, has also been used to relieve arthritis, rheumatism, toothache, and other causes of soreness or stiffness.
Mustard has been used in food for thousands of years, in a number of cultures. Mustard is grown in many countries for the preparation of condiment mustard because of the hot-tasting and pungent-smelling compounds present in its seeds.
It is also being used on a substantial scale on the Indian subcontinent, and in many other countries for the production of cooking and salad oil. The use of mustard oil is very typical to cuisine in Punjab, Bengal and the central parts of India. It is used for everything - sautéing, deep-frying.

In Punjabi and Bengali cuisine the oil is typically heated to a very high temperature, almost to smoking point, before it is used in cooking. This reduces its sharpness. However in certain areas in central India they often pour raw mustard oil over the food.
The original form of mustard containing erucic acid in the oil and hot-tasting glucinosolates in the meal left after the oil is removed from the seed.

Herbs used :

brassica juncea seeds

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