BEWIT Mustard oil, BIO

History

Important part of mustard wraps and soothing ointments

Mustard is considered one of the oldest cultivated oilseeds ever. Mention of the yellow seeds obtained from this plant is recorded in thousands of years old Sanskrit records. With the advent of the first presses, mustard oil was extracted from these seeds, and not only in the area of present-day India. Because of its warming effects, this saturated golden miracle has become an essential part of mustard wraps and soothing ointments.

It also plays an important role in the kitchen

This is mainly due to its naturally preservative properties and its spicy taste, which is still considered one of the basic flavours of traditional Indian dishes. [1][2][3][4]

Origin and cultivation

The golden miracle that lies within the husk

This annual oilseed grows up to one metre tall and produces smaller, pale yellow flowers that are arranged in raceme-like inflorescences. The fruits of the mustard are shorter husks covered with tiny hairs. Inside the seeds are retained yellow mustard seeds, from which mustard oil is extracted. [1][2][3][4]

Composition and properties

It is an edible, single-grade oil that contains predominantly unsaturated fatty acids in its composition. Thanks to the gentle pressing process and the omission of the refining process, the oil retains its natural content of colouring substances, which are responsible for its yellow to golden hues.

Mustard oil is also a valuable source of essential minerals, fat-soluble vitamins and other phytonutrients, in its most natural form.

Cold pressing preserves the maximum amount of beneficial substances in the oil

We correct the oil pressing process so that the temperature does not exceed 42°C. This prevents the loss of heat-labile substances and unnecessary deterioration of the resulting oil. It is therefore a RAW, cold-pressed oil.

Oil is produced in our production plant

Mustard oil is produced with care and love in our production plant in Ostrava.

Instructions for use

The spicy taste and mustard aroma has many uses

Due to its spicy taste and mustard aroma, this oil is an ideal raw material for the preparation of various salad, vegetable and legume dishes. It has excellent absorption qualities, for which you can also use it in meat marinating – the spices are better absorbed and the finished meat has a more tender consistency. You can also use mustard oil when baking bread or other savoury baked goods. Bread is beautifully yellow, soft and lasts longer after baking. Thanks to the naturally occurring preservatives you will extend the shelf life of the resulting food.

Sources

[1] WU, Y. et al., 2016. Water-soluble yellow mustard mucilage: A novel ingredient withpotent antioxidant properties. International Journal of Biological Macromolecules. 91, 710–715.

[2] AKBAR, Shahid, 2020. Handbook of 200 Medicinal Plants [online]. Springer [cited 2020–05–26]. ISBN 978–3–030–16807–0. Dostupné z: https://doi-org.proxy.k.utb.cz/…-030-16807-0

[3] BOSCARO, Valentina et al. 2018. Antipro­liferative, Proapoptotic, Antioxidant and Antimicrobial Effects of Sinapis nigra L. and Sinapis alba L. Extracts. Molecules. 23(11), 3004.

[4] YAN-FANGA, Xian et al., 2018. Comparison of the anti-inflammatory effects of Sinapis alba and Brassica juncea in mouse models of inflammation. Phytomedicine. 50, 196–204.