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Mustard oil, extracted from the seeds of the mustard plant, is a staple in Indian, Bengali, and Southeast Asian cooking. Known for its sharp, pungent flavor and strong aroma, it adds a distinctive taste to a wide variety of dishes. Its rich golden-yellow color and bold flavor profile make it an essential ingredient in curries, pickles, and stir-fries.

One of the unique characteristics of mustard oil is its high smoking point, making it suitable for deep frying, sautéing, and tempering spices. Its strong, spicy taste enhances the flavors of foods, particularly in dishes that require high-heat cooking. Mustard oil is also traditionally used for pickling, as its antibacterial properties help preserve the pickled vegetables.

In addition to its culinary uses, mustard oil is valued for its health benefits. It is rich in monounsaturated and polyunsaturated fats, particularly omega-3 and omega-6 fatty acids, which are beneficial for heart health. Regular consumption of mustard oil may help lower bad cholesterol (LDL) levels and increase good cholesterol (HDL) levels, thus supporting cardiovascular health. Mustard oil is also a natural source of vitamin E, an antioxidant that promotes healthy skin and immune function.

In Ayurveda and traditional medicine, mustard oil is often used for massage due to its warming effect, believed to relieve muscular pain and improve blood circulation. Jivika oil also has antimicrobial and anti-inflammatory properties, making it beneficial for skin health.

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