Mustard oil and rapeseed oil both originate from different Brassica plants, each with distinct characteristics. Mustard oil is derived from mustard seeds (Brassica juncea or Brassica nigra) and is renowned for its pungent flavor and aroma, attributed to allyl isothiocyanate. It's commonly used in Indian and Bangladeshi cuisines, both for cooking and as a flavor enhancer in pickles and... https://salonioil.com/