mustard oil

culinary oil rarity of low erucic acid mustard seeds

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Article number: Öhlmühle Solling
DE-ÖKO-005
German
agriculture

MUSTARD OIL

NATIVE

This culinary oil rarity is pressed windmill fresh cold of low erucic acid mustard seeds. Mustard oil contains 16% omega-3 and 17% omega-6 fatty acids in a ratio of 1: 1. It is characterized by mild sharpness. Ideal for potato and sausage salads, fish and meat dishes or savory salad dressings

Mustard belongs botanically to the family of rapeseed plants (Brassica). Mustard oil is of vegetable origin and is obtained by cold pressing of the seeds of the black and yellow mustard (Sinapis alba). Mustard oil contains erucic acid as opposed to rapeseed oil.

Erucic acid is a monounsaturated fatty acid (C22: 1), which is found in the mustard seeds. The rules on the maximum levels of erucic acid in food of 24 May 1977 (Federal Law Gazette I 1977, p 782) may edible oils, edible fats and their mixtures, which are delivered as such to the consumer, or foods that contain them, not more than 5% erucic acid contained.

There are now also low-erucic mustard with an erucic acid <1.1%, which="" are="" safe="" as="" food="" p="">

The edible oil extracted from a low erucic acid mustard seeds by cold pressing has the typical mustard field as it is typical for the piquant taste of mustard, horseradish, wasabi, arugula, radishes and cress. The sharpness is due to the natural content of mustard oil glycosides and the liberated therefrom isothiocyanates (allyl).

Apart from the sparkling sharpness the mustard oil is characterized also by a considerable content of omega-3 fatty acid of which is significantly higher than in rapeseed oil and walnut oil. Mustard oil contains about 16% omega-3 fatty acid and is therefore classified as a high-quality edible oil with a balanced ratio (1: 1) of omega-3 to omega-6 fatty acids!

In the Indian and Bengali cuisine mustard oil is widely used and popular. It is used for sharp dips and sauces and gives curries and fish dishes a spicy-spicy aroma. Also called sushi seasoning oil is mustard oil highly recommended because it is more evenly distributed and more compatible than the green wasabi paste.

A spicy dipping sauce is easy with a little sour cream, sour cream and prepare a tablespoon mustard oil. Change your jam with a tablespoon mustard oil a fruity cream for the cheese buffet.

Also for cooking, seasoning and marinating vegetables it is often used. The preparation of a mayonnaise with mustard oil for the potato salad is a culinary experience. Mix mustard oil and rapeseed oil in equal parts and recycle it into a delicious mayonnaise.

Average energy and nutrient content of mustard oil

condensing
3700 kJ / 900 kcal
 
fat
100 g
 
hereof: saturated fatty acids
6.2g
 
monounsaturated fatty acids
61.2 g
 
Polyunsaturated fatty acids
(Omega-3 and omega-6 fatty acids)
32.6 g
 
carbohydrates
0 g
 
of which sugars
0 g
 
protein
0 g
 
salt
0 g
 

ingredients

Mustard oil *, essential mustard oil * from organic farming

storage information

Proven in Asian cuisine for seafood and stir-fried vegetables, in this country, it goes well with potatoes and sausage salads, savory salad dressings and quark desserts, spreads, Gemüsedipps, meat - and fish dishes, soups and sauces. The mustard oil

durability

9 - 12 Months

Sharp leeks

ingredients for 4 persons

Preparation time: about 30 minutes

ingredients

7 leeks
1 clove of garlic
2 tbsp olive oil
50 g peanuts
  salt
  Black pepper



from Ölmühle Solling
rapeseed oil

preparation
First, the honey with apple cider vinegar, mustard and sea salt together. Then, the oil gradually suppressed.

 


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