We think it's about time that Mustard Seed Oil start getting some attention, and so does Ari!
In this month's edition of the Zingerman's Newsletter, Ari Weinzweig, founder of Zingerman's, gives a great introduction to our Yandilla Mustard Seed Oil (paraphrased below for a quick read) in a section titled "From This Year's Fancy Food Show."
Enjoy the read, then come by booth #4302 to taste for yourself!
Cold Pressed Mustard Oil from Australia
By Ari from Zingerman’s
Huge fan of olive oil that I am, I was really happy to see—and taste—this delicious mustard oil from Australia! It’s really delicious, healthy, great for all sorts of cooking and easy to use. And, I should say up front, spicy!
Mustard seed oil is cold pressed, high in monounsaturated fat and tastes great. Long story short, I’ve been using it on everything I can think of! It’s great on salads with a touch of cider vinegar. It’s good on pasta in place of olive oil. I’ve used it for cooking fried eggs, in mayonnaise and drizzled it as finishing oil on fish and meat. Try it as the cooking oil for making a grilled cheese. Like I said, you can pretty much use it any way you would olive oil, but remember it’s HOT so use it in moderation.
While it’s new to us here at Zingerman’s, mustard seed oil has been used for cooking in many parts of the world for thousands of years. It’s made by crushing the mustard seeds. This Australian oil is unique in that it passes FDA entrance requirements. For decades the mustard oil that is used in India for cooking on an everyday basis has been banned in the U.S. because of a high percentage of naturally occurring erucic acid. In contrast, this oil is made with mustard seed that’s been naturally (not GMO) bred to reduce the erucic acid content. And now we get to have this great cooking and eating oil available on our shelves!