Cooking oils are essential in Indian cooking because they bind all the flavours together and bring out the best aroma. There are a bunch of cooking oils available in the market, but mustard oil seems to be the most preferred one by Indian Chefs because of its historical significance, distinct flavour profile, Nutritional value, versatility, preservative properties, etc.

However, it is commonly known for its strong pungency and remarkable nutritional benefits.

Let us explore why Indian chefs prefer Mustard oil over any other cooking oils:

Historical Context

If you trace back the uses of Mustard in Indian history, you will have to go back to the ancient civilizations. People have been using it for the seed’s medicinal and aromatic properties. However, with time, people started extracting oils from Mustard seeds to cook their everyday meals. Because of this historical use, chefs trust Mustard Oil more than any other oil.

Distinct Flavour Profile

Imagine it is raining outside, and your mother is cooking delicious Pakoras for you in the authentic Bail Kolhu Kachi Ghani Mustard Oil. You won’t be able to resist the rich aroma spread in the air. Similarly, you can infuse this rich aroma and flavour in various dishes, from salads to curries.

Nutritional Benefits

One of the main reasons why Indian chefs prefer Mustard oil is its numerous health benefits. Along with its rich pungency, this oil contains Monounsaturated and Polyunsaturated fatty acids. Moreover, it also contains Omega-3. These fatty acids help in decreasing inflammation in the body and improving cholesterol. Cooking oil starts losing its nutritional value once it is heated beyond its smoke point. Mustard oil has a high smoke point of 249 °C, which makes it ideal for high-heat cooking methods like stir-frying, deep frying, etc.

Versatility

The variety of dishes in Indian cuisine ranges from the delicious Sarson da saag of Punjab to the tasty Sambhar of South India. Finding one oil that can solve the purpose of cooking all the varied dishes like fish fry, Pakoras, sarson da saag, Achars, sambhar, and Poha can be a challenge. But your Kachi Ghani Sarso tel or Mustard Oil can do it all. It is very much like the One Man Army in your kitchen.

Preservative Properties

Mustard oil is not just about its pungency and nutritional benefits. It also has a secret power! Have you ever wondered how your grandmother’s handmade pickles last for a long time, sometimes years and still taste delicious? Well, it is because of the remarkable preservative properties of this oil. This oil contains allyl isothiocyanate, which gives it anti-bacterial, antimicrobial and anti-fungal properties. So, when you preserve your pickles in Mustard oil, it protects them from decaying and rotting.

Mustard oil is special for its versatility and health benefits, but it is everyone’s favourite also because it brings an essence of Indian culture through its flavour. Bail Kolhu Kachi Ghani Mustard Oil retains that authentic pungent flavour, making it everyone’s favourite and Indian chef’s preference.