tbs mustard seed oil (see notes

Mustard seed oil is a pungent cooking oil extracted from the seeds of mustard plants (Brassica species), primarily Brassica juncea (brown mustard) and Brassica nigra (black mustard). Native to the Indian subcontinent and Central Asia, this oil is produced through cold-pressing or expeller-pressing of dried mustard seeds, yielding an oil with a characteristic sharp, peppery flavor and aroma. The oil is amber to dark yellow in color and contains glucosinolates, compounds responsible for its distinctive bite and pungency. Different mustard species produce oils with varying intensities of flavor; brown mustard oil is more assertive than the milder white mustard (Sinapis alba) oil.

Mustard seed oil is extensively used in Indian, Bangladeshi, and Southeast Asian cuisines, where it serves as both a cooking medium and a flavor agent. In North Indian and Bengali cooking, it is the traditional oil for tempering dishes, pickling vegetables, and preparing mustard-based marinades. The oil's high smoke point (around 450°F/230°C) makes it suitable for high-heat cooking, including deep-frying and stir-frying. Its pungent flavor complements pickled vegetables, fish preparations, and spice-forward curries. In Western cuisine, mustard seed oil is less common but occasionally used as a finishing oil or in specialty vinaigrettes.