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Here is what Famous Chefs Have to Say about mustard Oil-

Taste is the key concern of everything we need. Taste i s directly dependent over that ingredients, spices and oil we use. It is really important to never compromise over health with respect to taste. Everyone misunderstands oil as being unhealthy whereas it has tremendous benefits along itself. Focusing over Mustard Oil in this article, as per many reports as well as from the mouths of chefs it has been delivered that though mustard oil has pungent fragrance yet is widely used, as it is really a healthy option. It doesn't only add flavors to the cuisine but gives a beautiful texture too. Mustard oil is widely used for the purpose of deep frying as it has a high smoking point. Being used past many years, it is a food additive and is found in a majority of Indian houses. Including mustard oil in our daily life doesn't fetch a bad impact, rather protects heart from inflammation. Mustard oil is affluent in monounsaturated and polyunsaturated fats that keeps control over the bad cholesterol and keeps good cholesterol, that is, HDL stable. As per Executive Chef Arun Sundararaj, “Mustard oil also works well as an antibacterial, antiviral and antifungal agent and told IANS that can help fight bacterial infections in the digestive system.” Further adding on to his statement he said, “From the taste point of view, mustard oil is an acquired taste for most people. Although pungent in character, mustard oil brings tremendous flavors to any dish. I believe that there is no ingredient that comes close to it — mustard oil has a unique texture to it. At the Taj Mahal Hotel, New Delhi, we use mustard oil in dishes such as Mustard Prawns and Bhatti Murgh." Also, he marked that, “It is recommended that one does not use mustard oil as the sole medium for cooking and instead uses a combination of different oils depending on the dish you are cooking. Mustard oil has a high smoking point and as a result, is ideal for deep frying.” Nevertheless Executive Chef Sonu Koithara had a similar say over this context. He specified that mustard oil is both significant in culinary work as well as for therapeutic usage. He told IANS that, “It has an edge over other oils due to the optimum ratio of omega-3 and omega-6 fatty acids and its low content of saturated fats. It contains about 60 per cent monounsaturated fats (MUFA), as well as polyunsaturated fats (PUFA), and saturated fats. These fatty acids are considered ‘good fats’.” He also added research points to his statement that prefers mustard oil usage prominently for cancer patients as it has strong properties to fight off and has great amounts of linolenic acid, which after converting to omega-3 fatty acid, helps in preventing cancers. He explained with proper points that, “Mustard oil also benefits the heart as it contains rich amounts of MUFA and PUFA as well as omega-3 and omega-6 fatty acids. These good fats lower the risk of developing heart diseases and are also a very powerful natural stimulant and improve digestion and appetite by stimulating digestive juices.” Also, Umesh Verma, DGM at Puri Oil Mills Ltd, the makers of P Mark mustard oil, said: “Mustard oil is the preferred choice of generations of chefs across traditional Indian cuisine spanning Kashmir, Punjab and West Bengal as it bring alive the flavor of food. “Indians like to carry the taste of India to whichever country they move to — and find ingenious ways to track down their favorite brands in those countries. We keep hearing of our mustard oil being available in the US and in various European cities. It’s a great feeling.” Chef Shimomura Kazuya, Head Chef at Megu, the Janapnese fine diner, told IANS."Mustard oil has both culinary and therapeutic uses. It contains omega-3 and omega-6 fatty acids and has low content of saturated fats. Mustard oil not only enhances the taste and flavour of food but it also cures many diseases related to skin, joint, muscles and heart. In cooking, it is used for marination, in salads, for frying and for the purpose of preservation." He added to his statement that, "A few people avoid it because of its pungent flavour and smell and it takes a while to get used to it. As far as I know, this oil is used in both Lebanese and Mediterranean cuisine. It is sparsely used in daily cooking these days but if used regularly, it's a great product to prepare dishes differently." Mustard is appropriate choice for Indian homes as it is versatile in nature bring taste and texture to the food. The use of mustard oil explained by Sundararaj was, “While mustard oil complements both vegetarian and non-vegetarian ingredients, dishes such as pickles of all kinds taste best when made in mustard oil. In addition, mustard oil can be used as a salad dressing along with lemon and honey. Also there are many Bengali fish preparations like sarson bata maach, paturi fish and other dishes like mangsho (mutton), murgir jhol (chicken) are best enjoyed when cooked in mustard oil." According to Koithara, the use of mustard oil in Bengali food “is immense and it absolutely complements the Bengali palate. Foods like Shorshe bata ilish and Chingri bhapa are delicacies that cannot do without the generous use of mustard oil”. Sundraraj also said that, “There are some ingredients that can never be replaced in the Indian kitchen and mustard oil is one such essential because of its unique and pungent flavor.” Further Koithara gave few health benefits of mustard oil that it is good in winters as it prevents human body from cough and cold. He added that, “For this reason, people in Rajasthan use mustard oil on their bodies during winter to keep the skin supple and themselves healthy. Additionally, mustard oil has been used extensively as a cure for cold and cough for decades.” Hence mustard oil isn't just used in Indian kitchens but is scientifically proven for its great results and is recommended by both doctors as well as chefs.

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