Mustard oil

Huile de moutarde

What it is

In India it is taken to smoking point before anything else goes in the pan — the moment its allyl isothiocyanate breaks down and the raw horseradish burn turns nutty. In the United States and much of Europe it may only be sold labelled for external use, because of its erucic acid content.

In the kitchen

Smoke it first, always: take it to the first wisp, cut the heat for thirty seconds, then start the spices. Used raw it overwhelms everything it touches.

Goes with

Turmeric Nigella seed Fenugreek Potato Mustard greens Eggplant Ginger Mackerel

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

Also used with

Panch phoron White poppy seed

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