Mustard Oil - KTC
Mustard Oil is used extensively by Asians worldwide - particularly the Bengali communities, to give a distinct flavour to pickles and curries. The heat of the mustard oil is sweetened by the cooking process and imparts a special flavour to curries.
PLEASE NOTE: KTC Mustard Oil is required by EC regulations to be labeled "For External Use", please see the explanation from KTC below for more information before purchase:
From Mr Graham Booth - Technical Director KTC Edibles:
" Erucic Acid is a natural component of some plant derived oils eg mustard seed and rapeseed oil. Although there have been no confirmed cases of erucic Acid toxicity in humans, it may have been responsible for causing fatty deposits in, and inflammation of, heart muscle in animals. It is therefore theoretically possible that frequent and regular consumption of high levels of Erucic Acid might increase the risk of developing heart disease. Such effects in animals reverse with time once consumption of Erucic Acid is discontinued.
The Erucic Acid in Food Regulations 1977 (S.I 1977 No 691, as amended) limit the concentration of Erucic Acid in foods to no more than 5% of the total fatty acid content, in products with more than 5% fat. Pure Mustard Oil contains between 22% and 50% Erucic Acid.
On the Indian subcontinent pure mustard oil is widely used in the preparation of pickles, chutneys and for frying savoury dishes. In northern regions of India, the oil has many uses (in addition to food use): as a baby oil, a mosquito repellent and as a hair conditioner, while many users claim it is helpful in the massage treatment of muscular aches and pains.
European legislation obliges us not to promote Mustard Oil for culinary practice: a position which is not supported by a number of eminent chefs who recommend the oil for the preparation and cooking of authentic regional dishes. In deference to the EU legislation, we mark all bottles, "For External Use Only".
