The Bold Intensity of Mustard Oil
Tradition, Heat, and Healing
Mustard oil has a long history in Indian kitchens—not just for its bold, peppery flavor, but for its deep roots in Ayurvedic medicine and regional cooking traditions. Pressed from mustard seeds, this golden oil carries a sharp aroma and warming quality that make it a standout among cooking fats. It’s especially cherished in Eastern and Northern India, where it’s used to flavor vegetables, curries, and even pickles.
What sets mustard oil apart is its natural pungency, which comes from allyl isothiocyanate—a compound with antibacterial, antifungal, and anti-inflammatory properties. When used in cooking, this compound mellows into a subtle warmth that stimulates digestion, boosts circulation, and supports the body’s internal cleansing processes.
From a nutritional perspective, mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3s, which support heart health and brain function. It also contains vitamin E, which acts as an antioxidant, protecting cells from oxidative stress and contributing to skin and immune health.
In Ayurvedic practice, mustard oil is believed to help balance kapha and vata doshas, thanks to its heating and invigorating nature. Traditionally, it’s even been used externally—for massage and joint support—as a way to warm the body and release tension.
At Maaji’s Street Kitchen, mustard oil is used thoughtfully in specific recipes where its depth and character can shine. Whether in a spice-tempered base or a carefully crafted side, it’s one of those ingredients that reminds us how traditional fats can be both flavorful and functional—a key part of cooking that truly nourishes.