We have done well in the domain and have earned a respectable position in the industry. We have made constant progress to attain a substantial position on the basis of products manufactured by us. Our products are extremely popular and have a remarkable share in the market. To ensure the optimum level of quality, we have a shorting and cleaning system by which the best quality seeds are selected for extracting oil. Tested at multiple levels so as to ensure that the final product coming is of the highest hygienic quality. We have recruited the best of the minds of the industry to work with us. Quality and consumer satisfaction are our most important aspects, as our products are used in the eatables. We work as per the best of global practices and quality control measures prevalent in the industry. Also, So we ensure that we always provide natural health products.
Oils have all its manufacturing plants located in the rich mustard growing belt of Madhya Pradesh and Rajasthan in India. The mother plant is situated in Morena and is one of the best state-of-the-art integrated manufacturing facilities in the country. This unit situated in the midst of the Mustard growing region of Madhya Pradesh is a state-of-the-art plant that houses all facilities under one roof. Equipped with Kohllus and expellers to crush the oilseeds, refineries to refine the crude oil, solvent extractor, vanaspati plant, and storage tanks; what makes it an integrated plant is its packaging department.
Our refined mustard oil contains low saturated fat as compared to other cooking oils. It consists of fatty acid, oleic acid, erucic acid, and linoleic acid. It has antioxidant and cholesterol-reducing properties. After Olive Oil, the MUFA content in Mustard Oil is 66%. It is also loaded with Vitamins. This Oil is nutty in taste but is good for the heart. Our mustard oil contains a nutty flavor with delicate pungent, which makes food more delicious. using the best mustard oil keeps you and your food healthy and fresh.
Superior quality mustard seeds are selected for the process of manufacturing to produce the best quality edible oil. These seeds are then crushed in Kohllus and expellers to obtain crude oil, which is directly sold as crude/virgin mustard oil to suit the taste of the conventional consumers. Under further processing, the remaining oil-cake is passed through solvent extractors to draw solvent oils.
Nutritional value of mustard oil:
Vitamin E (antioxidant, radiant skin, good for the heart)
Natural antioxidants (slows aging, prevents illness and diseases)
A high amount of mono-unsaturated fatty acids (good for the heart)
Good ratio of polyunsaturated fatty acids (good for the heart)
Mustard Oil Flavor Science
The reason Yandilla, with its relatively lower erucic acid content, tastes very similar to other mustard oils is that mustard oil’s uniquely pungent character comes from an entirely unrelated molecule: sinigrin.
When black and brown mustard seeds are crushed, sinigrin is converted by an enzyme called myrosinase to allyl isothiocyanate***, the same molecule that gives horseradish and wasabi their fiery nature.
***White (yellow) mustard seeds are rarely used to produce oils, as crushing them produces a far less pungent molecule known as p-hydroxy benzyl isothiocyanate.
Allyl isothiocyanate is soluble in fat and extremely volatile; if you take a big sniff of mustard oil, you will immediately experience the burning sensation caused by allyl isothiocyanate inside your nose. That sensation is caused by a sensitivity of the mucous membranes called chemesthesis, which is triggered by allyl isothiocyanate binding with certain sensory receptors that detect pain and inflammation (the phenomenon is responsible for other, similar burning sensations produced by consuming any of the vegetables from the brassica family, including horseradish and wasabi.)
How to Use Mustard Oil
As I said above, it can be used in any number of ways: frying, sautéing or included in the mixture for an aachar.
If you want its pungent kick to be particularly powerful, you’ll want to heat the oil up, which increases the volatility of its potent aroma molecules, sending more of them into the air and up your nasal passages. For example, to jazz up raita, I’ll fry spices in hot mustard oil and drizzle it on top. Just note that while heating the oil gives you a bigger aromatic wallop up front, it also leads to a slightly less spicy mustard oil on the palate, precisely because you've driven some of those molecules out of the oil and into the air.
In the end, it’s best to think of mustard oil just like any other flavorful oil, like olive oil, sesame oil, or walnut oil. I drizzle it over salads, as in the cucumber salad recipe I developed for this article, and I use it as a finishing oil for many dishes, whether their focus is vegetables, fish, poultry, or steak—essentially wherever I think its wasabi-like edge will shine.