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EveryMasala

Sarson ka tel

Pungent mustard seed oil, the cooking fat of Bengal, Punjab and Kashmir, usually heated until smoking.

A flame: the heat that toasts, tempers and blooms a spice, or the heat the spice itself carries.

Also: mustard oil, kachi ghani oil, kadugu enna

Sarson ka tel is pressed from mustard seed, and it carries the sharp pungency of allyl isothiocyanate. Cooks in eastern India usually heat it until it just begins to smoke, which mellows the sharpness and makes it nutty. It cooks fish curries, vegetable stir-fries, pickles and the Bengali kasundi condiment. Kachi ghani oil is cold-pressed in the traditional wooden press. In some places, such as the European Union and the United States, it is sold as an external or massage oil because of its erucic acid content, and rules differ by country. Pickle makers prize it because it helps keep jars.

See also

RaiAllyl isothiocyanateAchar masalaPanch phoron

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