Does anyone have a view on the use of Mustard oil in Indian cooking. I recently got a bottle because a number of recipes I have call for it, however I know that there is a fair bit of negative publicity (and facts?) surrounding its use in America. Indeed the bottle I have is labelled 'Not fit for human consumption'!!
Now I have read a number of articles both for and against its use, but was hoping to see if anyone else had any experience of using it for cooking? I obviously bought it wlth the intention to use it, and nothing I have read has exactly made me want to rush out home and pour it away but i figured another set of opinions can do no harm.
Now I'm firmly in the camp of believing that a lot of people are way to over sensitive to bugs and bacteria etc and toxins and all that so simple scare stories won't get me to change my mind.
I am still waging the war at home that eggs do not need to be kept in the fridge if they are to used fairly quickly!! (I mean days not weeks) - those little compartments in fridges were only put in for convineince nothing more!
We buy eggs at the farmer's market and we never put them in the fridge.
We buy mustard oil and we use it for cooking indian food. I get it at local indian/pakistani markets and its typically marked as not for consumption. Not dead yet. I think the alford/duguid book Mangoes and Curry leaves has a good discussion on mustard oil. I suppose if I were using it by the gallon, I might be concerned but I find you typically use so little of it and as you note, there seems to be a lot of controversy over it.
When heated it gives off mustard gas. My husband is very sensitive and has to flee the kitchen. doesn't bother me in the least.
Just a minor point - lest anyone be concerned, the fumes that mustard oil releases upon heating are unrelated to "mustard gas" - i.e., the deadly chemical warfare agent used in World War One. The term mustard gas refers to the odor (thought also to be like garlic or onions) that some attribute to it, not to any relation with mustard the food.
I used to buy it at Bharat Bazaar and it did not say "Not for Human Consumption"
But I'm curious. Food rules and labeling rules are notoriously stringent. How does a store get away with selling mustard oil for cooking when it is labeled not for human comsumption. What kind of law suit ensues if something happen?
I'd call the Health Department and ask frankly.
Are there two kinds of MO? Very curious.
they don't sell it for cooking (wink wink). they sell it, and if you buy it and happen to cook with it, well, that's your problem as it's clearly labeled as "not for cooking." think of it as analagous to off-label use of prescription drugs. doctors often prescribe drugs for uses the FDA hasn't approved. this isn't illegal, although a drug company cannot market a drug for a particular use until the FDA has approved that use.
My Pakistani grocer very gravely pointed out the 'not for human consumption' label and then cheerfully told me that he cooks with it all the time. He says the oil can be imported legally for cosmetic use. In one quart jars. Heh.
I have used it for years without apparent ill effect, but I don't know if the ban is about acute or chronic toxicity - or just the squeamishness that seems to affect our government about all things yummy.
The prohibition dates from a decade or so ago when oil from the seeds of Argemone mexicana, which causes dropsy when consumed by humans, was sold as food-grade mustard oil in India and resulted in several deaths. That said, if you buy oil made by a reputable manufacturer and from a store that caters to an Indian clientele, you can be sure that others have used it for cooking with no ill effects.
The label thing is about euricic acid (or its potential to exist in potentially unsafe levels), in Europe as well as the US. The labels predate the argemone business by quite a while. The only real issue is finding a decent brand from a store with decent turnover. Randomly grabbing a bottle will very often get you an oil that wasn't very good before it went rancid 3 months before you brought it home.
Interesting. I'd heard about erucic acid in connection with rape seed oil but not mustard oil until now. And all the Canadian government warnings I've seen or heard of have referred only to Argemone mexicana. However, according to Wikipedia, you're right:
>>Due to its high content of erucic acid, which is considered noxious, mustard oil is not considered suitable for human consumption in the United States, Canada and the European Union, although mustard oil with a low content of erucic acid is available. In India, mustard oil is generally heated almost to smoking before it is used for cooking; this may be an attempt to reduce the content of noxious substances, and does reduce the strong smell and taste.
In North India, mustard oil is also used for rub-downs and massages (see ayurveda). To get around the restriction in Western countries, the oil is often sold "for external use only" in stores catering to Indian immigrants.
In India the restrictions on mustard oil are viewed as an attempt by foreign multi-national corporations to replace mustard oil with canola oil, a variety of rapeseed with a low erucic acid content. But for North Indians, mustard oil is not just a cooking medium but it is very much intricately interwoven with their culture. They have been using it for ages and dispute that there is enough evidence for the toxicity of erucic acid.<<
Oddly, the Wikipedia article on erucic acid downplays its toxicity and even refers to its potential health benefits:
>>No negative health effects have ever been documented in man although it is advisable not to give un-weaned babies, foods containing erucic acid for the reasons given above.
Epidemiological studies suggest that in regions where mustard oil is still used traditionally that mustard oil exhibits some protection against cardiovascular diseases.<<
here's the link to the 1999 FDA report with some confusion as to whether it's GRAS (generally recognized as safe) or not:
The bottle I picked up today at the Caribbean grocer had no nutritional information (or consumption warnings), but from what I've read, it really should be heated to the smoking point before eating, and not used in vinaigrettes:
I'll try it the next time I make Indian food, as it may be that missing ingredient we've been searching for.
Well if I don't post anymore after today, you wil know why!!
Got a vegtable curry side dish planned out for tonight that will debut the oil.