This oil has a distinctive pungent taste, characteristic of all plants in the mustard family, Brassicaceae (for example, cabbage, cauliflower, turnip, radish, horseradish, or wasabi). It is often used for cooking in North India, Eastern India, Nepal and Bangladesh. In Bengal, Odisha, Assam, Meghalaya, Manipur, and Nepal, it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta).
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