Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: mickyp on January 30, 2020, 11:45 AM
-
Phil, can you fill me in re the edible mustard oil please, thanks
-
Well, the background is that whilst mustard oil is regularly used in the sub-continent (https://en.wikipedia.org/wiki/Mustard_oil#Use_in_North_Indian,_Bangladeshi_and_Pakistani_cultural_and_artistic_activities) as an edible oil, in the UK (and elsewhere) it is classified as non-edible (and must be labelled as such) because its erucic acid content exceeds 5%. KTC have now produced a rapeseed/mustard seed oil (https://www.harighotra.co.uk/blog/news/first-edible-mustard-oil) blend which contains less than 5% erucic acid while retaining all the desirable culinary properties of mustard seed oil, and which can be legally sold in the UK as edible. Erucic acid is believed (https://en.wikipedia.org/wiki/Erucic_acid#Health_effects) to cause the accumulation of triglycerides in the heart, the development of fibriotic lesions of the heart, and an increase in the risk of lung cancer and anaemia.
-
Thanks for the info, i will see if my local store stocks it, i seem to remember someone saying that if mustard oil is cooked at over 250c its ok, that said "edible" is a good word to have on the bottle.
-
Yes, I too have read that if it is heated to smoking point and then allowed to cool it is safe to consume, and I was going to add a link (https://www.clovegarden.com/ingred/oi_mustz.html) to that effect, but I got distracted by other things ...
** Phil.
-
Have you tried the mustard / rapeseed oil mix yet Phil?
-
Yes, it is fine, and can be used to some advantage when (for example) re-heating curry leftovers, but it doesn't impart a particularly strong mustard flavour/aroma to (e.g.,) chicken tikka, for which pure mustard oil may perhaps be better.
** Phil.
-
Thanks for the swift reply Phil, cheers