Mustard seeds can also be used as a source for mustard oil, which is much-used in Bengali cooking, giving a characteristic yellow tinge to dishes. The aromas that arise from cooking with mustard oil are very pungent, but the oil turns from hot to sweet during the cooking process.
Due to the high levels of the allergen erucic acid present in mustard oil, EU regulations state that the oil must be marked for 'external use only'. However, it continues to be widely used in Indian cooking and is often recommended by chefs to create authentic dishes.
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