Mustard Oil: The Liquid Gold of Indian Kitchens

In the vibrant mosaic of Indian cuisine, where spices rule and flavors dance on the tongue, mustard oil has long held a place of honor. Often referred to as “liquid gold”, this pungent, amber-hued oil is more than just a cooking medium — it’s a cultural symbol, a health elixir, and a legacy passed down through generations.

Whether it’s the fiery fish curry of Bengal, the spicy achar (pickle) of Punjab, or the humble aloo chokha of Bihar, mustard oil brings a distinctive taste and aroma that is instantly recognizable and deeply satisfying.

A Deep-Rooted Tradition

Mustard oil has been used for centuries in Indian households, not just for its culinary value but also for its medicinal and therapeutic properties. In many rural and urban kitchens alike, it continues to be the oil of choice — especially in the eastern and northern parts of India.

Its use dates back to ancient times when Ayurvedic texts described mustard oil as “ushna” (hot in nature), promoting circulation, digestion, and immunity. In fact, it was not only consumed but also massaged on the body, used in rituals, and even applied to newborns for strength and protection.

What Makes Mustard Oil Unique?

Mustard oil is extracted from the seeds of the mustard plant (Brassica species), through either cold pressing (called kacchi ghani) or by using modern expeller methods. The oil has a sharp, tangy aroma and a warm, peppery taste, making it stand out from more neutral oils like sunflower or canola.

What gives mustard oil its signature kick is a compound called allyl isothiocyanate, which is responsible for its intense pungency. This same compound also plays a role in its antimicrobial and anti-inflammatory properties.

One of the reasons mustard oil is so revered in Indian cooking is because of the flavor profile it lends to dishes. It is not just an oil — it’s an ingredient in itself. When heated properly (until it reaches smoking point to remove its raw pungency), it transforms into a mellow yet rich base for sautéing, frying, and even deep-frying.

In Bengal, mustard oil is indispensable. From shorshe ilish (hilsa fish in mustard sauce) to begun bharta (roasted eggplant mash), the oil is essential for creating that authentic zing. In Punjab and Haryana, it’s used in preparing hearty curries, pickles, and parathas. Across Bihar and Uttar Pradesh, it’s the soul of litti chokha and local street foods.

While it may be controversial in some western countries due to its erucic acid content, recent studies and generations of traditional knowledge suggest that mustard oil, when consumed in moderation, offers several health benefits:

1. Rich in Monounsaturated and Polyunsaturated Fats: These good fats help reduce bad cholesterol (LDL) and improve heart health.
2. Boosts Immunity: Its natural antimicrobial properties help fight colds, coughs, and skin infections.
3. Improves Circulation and Digestion: Mustard oil is known to stimulate the digestive system and improve blood flow.
4. Anti-inflammatory Properties: Used as a massage oil, it helps relieve joint pain, muscle aches, and arthritis symptoms.
5. Good for Skin and Hair: It nourishes dry skin, fights dandruff, and promotes hair growth when used regularly.

The term “liquid gold” is not an exaggeration. In Indian households, mustard oil is valued not just for its versatility, but for its healing properties and emotional significance. It’s the oil mothers rub on their children’s skin during winter mornings. It’s the base for homemade pickles passed down for generations. It’s the oil used during religious ceremonies, believed to ward off evil and bring prosperity.

In short, it’s precious — not just in price, but in purpose.

With the rise of conscious eating and a return to traditional food wisdom, mustard oil is seeing a resurgence among younger urban consumers. Cold-pressed (kacchi ghani) oils are now available in organic stores and e-commerce platforms, marketed for their purity and authenticity.

Chefs and food bloggers are rediscovering mustard oil’s potential, even using it in fusion dishes — adding a spoonful to salad dressings, marinades, and even dipping sauces for an earthy twist.

Since raw mustard oil can have a strong pungency, it should always be heated until it reaches its smoking point before cooking. This neutralizes any harshness and makes it safe for consumption. In pickling, however, it is often used raw because it acts as a natural preservative.

Mustard oil is more than a kitchen staple — it’s a symbol of heritage, health, and home. Its rich flavor, impressive benefits, and deep cultural roots make it truly deserving of the title “liquid gold of Indian kitchens.”

As we continue to explore modern diets and global cuisines, it’s worth revisiting the wisdom of our ancestors — and perhaps adding a bottle of mustard oil to your pantry.

If you’re looking for pure, cold-pressed, and high-quality mustard oil, Niscolt Mustard Oil is a trusted choice. Sourced from the finest mustard seeds and made using traditional kacchi ghani methods, Niscolt ensures both authentic taste and health benefits — just the way nature intended.