Mustard Poudre De Wasabi Pure Wasabi Oil Price Of Wasabi

ring my teens, my dad went through a phase of pickling everything he could. It seemed like every jar he could get his hands on would inevitably be stuffed with spiced vegetables—everything from eggplants and carrots to fruit like green mangoes—and set on our windowsills to allow the pickles to cure in the sunlight.

Indian pickles—or aachars, as they’re commonly known—are different than the pickles most non-Indian people are familiar with. While aachars are pickled using salt, acid, and sometimes sugar, they also rely on combinations of spices and oils to flavor the vegetables and create conditions that are inhospitable for harmful bacteria.

In India, the type of oil used in the kitchen changes with geography and has a profound impact on regional cuisines. For example, in the warmer parts of the country, sesame seed oil shows up in many recipes and, as a result, many of the dishes in these parts are characterized by sesame oil’s nutty aroma. But in the north, the oil extracted from mustard seeds predominates, lending its unmistakable wasabi-like aroma to many dishes, particularly to aachars like the ones my dad made.

Mustard oil is an extremely popular oil among home cooks in China, Russia, and in South Asia, particularly in the northern Indian state of West Bengal as well as in Bangladesh and Pakistan. Unlike oils that are merely infused with mustard seeds, true mustard oil is the fat extracted from the seeds of the mustard plant—in India, the oil is extracted from black mustard seeds from Brassica nigra. While in Russia and China, it’s extracted from the brown mustard seeds from Brassica juncea.

Just like most cooking oils, mustard oil has a diverse set of applications. You can use it to sauté or stir-fry vegetables, and its aromatic qualities make it perfect for heating spices and chilies for tadka—the hot, seasoned oil that’s used as a finishing touch for many dishes. Also, because it has a particularly high smoke point—about 480°F [248.89°C], which is higher than canola or even grapeseed oil—it’s a great fat to deep-fry stuff in, like battered chunks of fresh fish, and it can be used in place of Olive Oil when roasting vegetables.