Mustard oil is becoming the choice of international chefs to eat or enhance beauty.

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Mustard oil is not easy to beat compared to other oils in terms of variety and quality - whether it is cooking medium, dressing or as a preservative or as a body massage.

Mustard oil is not easy to beat compared to other oils in terms of variety and quality - whether it is cooking medium, dressing or as a preservative or as a body massage.

Most importantly, it has gained global recognition in the recent past. Recent reports of Transparency Market Research are increasing its acceptance in Asia Pacific and Middle East and Africa except North America, Latin America, Eastern Europe, Western Europe, Japan.

Depending on the regions, mustard oil is in great demand in India, Thailand, China in the Asia Pacific region. It is used in cooking here. In North America markets, consumption of essential oil is likely to increase as a priority for various industrial applications.

Vivek Puri, managing director of Puri Oil Mills Limited, told IANS, "The acceleration in the acceptance of mustard oil as a healthy cooking medium will also inform the arrival of many multinationals in the traditionally impacted areas of SME giants. India needs to learn from countries like Malaysia and Italy that have been successful in selling their edible oils to the world, which has benefited their economy. India's mustard oil has the potential to reduce edible oil imports And it can save valuable foreign exchange. For Malaysia which is palm oil, for Italy which is olive oil, for America which is soya oil, mustard oil can also be for India. "

"Mustard oil is used in both cooking and medicine. It contains omega-3 and omega-6 fatty acids (fatty acids)," said Shimomura Kazuya, head chef of the Japanese File Dinner, Megu at Leela Palace New Delhi, to IANS. And there is less amount of saturated fat. Mustard oil not only enhances the taste and flavor of food, but also eliminates skin, joint, muscle and heart diseases. It is used for marination, salad, frying and For preservation. "

He said, "Some people avoid it because of its pungent taste and smell and it takes some time to get accustomed to it. As far as I know, this oil is used in Lebanese and Mediterranean cooking systems."

Rajesh Khann, head of F&B, Metropolitan Hotel & Spa, told IANS, "Cooking with mustard oil is of great benefit. It is rich in omega-3 and omega-6 fatty acids in addition to monounsaturated (MUFA) and polysaturated (PUFA) Fatty acids are. These fats are good because they reduce the risk of ischemic heart disease by about half. "

Due to its pungent taste, it is used in Bengali dishes such as macher jhol, jhalamuri and muri ghotta.

Khanna said, "We should not overheat it during cooking, as it eliminates useful ingredients and produces some harmful ingredients. It is considered the most healthy oil in the market."

Those living in Bengal, Bihar, Kashmir, Uttar Pradesh will be aware of mustard oil. But since the last decade, many non-traditional mustard oil consumers have started using it.

The study in this regard has confirmed the usefulness of the oil, which has been done by the Howard School of Medicine in Boston, AIIMS in New Delhi and Sant Jones Hospital in Bangalore. This report was published in the American Journal of Clinique Nutrition.

The study explored the dietary habits of Indians and their correlation to heart diseases and revealed that using mustard oil as the primary cooking medium, the incidence of coronary heart disease (CHD) was 71% Decreases to

Looking at the monounsaturated and polysaturated perspective, Arvind Das, head of cardiology at Max Hospital, Gurugram, said that ground mustard oil contains fatty acids that help to 'reduce bad cholesterol'.

Rakesh Setty, corporate executive chef of Radisson Hotel Group, said, "Not only is it good for cooking, but it is also good for preservatives. Most of the ethos is kept in it."

If we talk about medical values, mustard oil is considered as a natural sunscreen. When mixed with coconut oil, it is used for a complete head massage and works as an anti-bacterial.

We should also not forget that due to easy availability and easy processing, mustard oil is used twelve months in rural areas.

Dushyant Singh, who runs OTH and Russian Kitchen in Jaipur, told IANS, "When it comes to traditional Indian cooking, no one can beat mustard oil. It takes time to cook in India and mustard oil is the ideal medium because The food is kept in the fire for a long time. "

Dr. Ripan Gupta, Senior Cardiologist at Max Hospital, Vasant Kunj in Delhi, said, "Monthly Consumption of 600-700 ml mustard oil is ideal every month. If you talk about daily, then it should be consumed one teaspoon (one teaspoon a mill) per meal. It's good for your heart. "