- cold-pressed from organic mustard seed
- low erucic acid content
- rich in omega-3 fatty acids (14 g per 100 g)
- high content of unsaturated fatty acids
- piquant taste
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|Mustard seed from organic farmer Engelhart from
the district of Tulln in Lower Austria.
Like canola, mustard (Sinapis alba) is a member of the Brassicaceae family. Next to regular mustard from the jar, mustard seed also produces a valuable oil with piquant spiciness - a culinary rarity that is very popular in Indian cuisine and also perfect for refining salads as well as fish or meat dishes.
Rich in valuable fatty acids
Mustard oil contains around 14 g omega-3 fatty acids per 100 g. That is more than in canola or walnut oil which are known as being good sources of omega-3. Furthermore, mustard oil has a balanced ratio of omega-3 to omega-6 fatty acids (1:1). This makes it a healthy and highly recommendable edible oil.
Culinary ambassador 2019
Our organic mustard oil is Lower Saxony's culinary ambassador 2019. A jury of culinary professionals in Hanover selected their favourites from a range of extraordinary products that are produced in Lower Saxony by companies with a transparent company history. In June 2019, our mustard oil was awarded with the label of the culinary ambassador.
Safe enjoyment thanks to low erucic acid content
There are different varieties of mustard seeds: yellow (also called white), brown and black mustard seed. While the different varieties look quite similar, they vary in their properties and ingredients. Even though mustard oil has a balanced ratio of omega-3 to omega-6 fatty acids, the most important factor for the production of this vegetable oil are seeds with a low content of erucic acid. Excessive intake of this monounsaturated fatty acid can cause pathological changes of the myocardium and cardiac lipids as well as growth retardations.
For our organic mustard oil, we only use the seeds of the yellow Martigena variety. This mustard seed is suitable for the production of a safe vegetable oil and has an extremely low content of erucic acid. New breeds with an erucic acid content below 1 % are accessible nowadays and perfectly suitable for the production of high-quality mustard oil. One of these breeds is the yellow variety Martigena. Thus, our valuable mustard oil is safe to enjoy. Of course, breeds are not to be confused with genetically engineered organisms.
Mustard oil in the kitchen
Our mustard oil carries the characteristic spiciness of mustard that is also typical of horseradish, wasabi, rocket salad, red radish and cress. This piquancy is a result of the natural content of glucosinolates which emit allyl isothiocyanate. Mustard oil refines fish or meat dishes as well as salad dressings, dips and vegetable dishes. It is popular in Indian cuisine. We especially recommend it in dressings for potato salad.
Mustard oil is very popular in the Indian and Bengali cuisine. It adds an aromatic spicy flavour to curries and fish dishes. We also recommend it as an alternative for green wasabi paste, e.g. as seasoning oil for sushi.
Mustard oil is also great for preapring traditional German dishes, for example a spicy dip made from sour cream and mustard oil. Combined with canola oil it can also be used for tasty homemade mayonnaise for savoury salads. Tip: Add a tablespoon of mustard oil to jam and serve with cheese.
The oil is also suitable for cooking, seasoning and marinating vegetables, such as leeks.
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.