soybean oil (भटमासको तेल)
About soybean oil (भटमासको तेल)
Soybean oil is a common cooking oil in Nepal, widely used in households and restaurants due to its affordability and availability. It's used for various cooking methods, including frying, sautéing, and deep-frying, contributing significantly to the preparation of Nepali cuisine. While not a traditional Nepali ingredient like mustard oil or ghee, soybean oil has become a staple in modern Nepali cooking due to its versatile nature and relatively low cost compared to other options. Its neutral flavor allows the spices and herbs in Nepali dishes to shine through, without overpowering the taste.
Nutritional info
These are the major micro nutrients found in soybean oil
Seasonality
Soybean oil itself doesn't have a seasonality, as it's a processed product. The soybeans, from which the oil is extracted, are typically planted in spring or early summer and harvested in late autumn, after which they are processed for oil. The availability of soybean oil in Nepal is therefore not tied to a specific harvest season but rather to import and processing schedules.
History
While soybeans themselves have a long history of cultivation in Asia, the use of soybean oil as a major cooking oil in Nepal is relatively recent. Traditional Nepali cooking relied more on mustard oil and ghee (clarified butter), both of which are obtained through manual extraction processes and had cultural significance. With increased globalization and imports of processed foods starting in the later part of the 20th century, soybean oil gradually became more prevalent in Nepali kitchens, replacing more traditional oils in many instances due to its lower price and higher availability. The rise of commercial cooking oil production and packaging also played a significant role in this transition.