mustard oil (तोरीको तेल)
About mustard oil (तोरीको तेल)
Mustard oil holds a significant place in the culinary and cultural landscape of Nepal. Extracted from mustard seeds, it is a staple cooking oil, particularly in the Terai region and rural areas, where it's often produced locally. The pungent flavor of mustard oil is a characteristic element in many traditional Nepali dishes, and it's also used in pickles and for massage purposes. Its affordability and accessibility make it a vital part of daily life, especially among those who depend on locally produced food resources. Beyond its culinary applications, mustard oil is also valued in traditional Nepali medicine for its supposed healing properties. It is not only food but also an important part of Nepal's cultural heritage.
Nutritional info
These are the major micro nutrients found in mustard oil
Seasonality
The seasonality of mustard oil in Nepal is directly linked to the mustard crop's growing season. Mustard seeds are typically planted after the monsoon season, during the winter months (around October-November) and harvested in late winter or early spring (February-March). The oil is produced after the harvest. Therefore, mustard oil is generally most abundant and fresh during late winter and spring. During the monsoon season, availability might be reduced and might vary based on local storage capabilities. This seasonal variation affects the price and availability of locally produced mustard oil. However, commercially packaged mustard oil is available throughout the year.
History
The history of mustard oil in Nepal is deeply intertwined with the agricultural practices and culinary traditions of the region. Mustard cultivation has been a part of Nepali agriculture for centuries, with mustard being one of the oilseed crops grown by farmers. The practice of extracting oil from mustard seeds using traditional methods, such as bullock-driven presses or manual devices, has been passed down through generations. In the past, before the wide availability of other cooking oils, mustard oil was the primary source of cooking fat for many Nepali households, especially in rural areas. It has been a critical element of Nepali cuisine and plays a significant role in the preservation of traditional culinary techniques. While imported cooking oils have gained popularity in urban areas, mustard oil still holds a special place, particularly in traditional recipes and rituals.