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Mustard oil, which also goes by the name Sarson ka Tel, has been a crucial component of Indian cuisine for ages. It is believed to have been grown originally in India around 3000 BC and is widely used as essential cooking oil throughout India, Nepal, Bangladesh, etc.
It is a member of the Brassicaceae family of flowering plants, which are distinguished by their distinctively pungent flavour and scent because they contain the allyl isothiocyanate chemical. Ayurvedic medicine places high value on the oil for its anti-inflammatory, antifungal and antibacterial effects, in addition to its widespread use in cooking.
Several Indian dishes use mustard oil as a crucial ingredient. It gives any food a mild, spicy flavour. It is a common ingredient in virtually all Indian households, both as a cooking staple and as a basic element to extend the shelf life of pickles. We get mustard oil by blending ground mustard seeds with water or other liquids.
