India is the fourth largest oilseed producing country in the world and mustard seed is having major percentage of this. The crude mustard oil is dark brown in colour with a pungent odor. Refined mustard oil is used mainly for cooking as it is slightly more viscous and has a lower saponification value and a higher refractive index compared to other vegetable oils.
Pakeeza Mustard Oil is of vegetable origin and is obtained from seeds of the black and white (Sinapis alba) mustard plants. In the crude state, black mustard oil (Brassica nigra, light color) has a spicy odor and a strong taste. When refined it is neutral in odor and taste. White mustard oil (yellow color) has a bitingly pungent taste due to the allyl mustard oil it contains.
Product Name :
Scientific : Sinapis alba, Brassica nigra | English: Mustard oil | French:Huile de moutarde
Spanish:Aceite de mostaza | German :Senföl | Indian:Sarson ka Tel
Product Description :
Mustard oil is the third largest edible oil produced in the world after Soy oil and Palm oil. At a production level of 13-14 million tons, it accounts for about 12% of the total World's edible oil production.
It refers to two different types of oil that are made from mustard seeds. These are:
1. Fatty vegetable oil resulting from pressing the seeds.
2. Essential oil resulting from grinding the seeds, mixing them with water and extracting the resulting volatile oil by distillation.
Mustard oil, which is known for its pungency, strong flavor & smell, is traditionally the most preferred oil for various culinary & medicinal usages.
India is the fourth largest oilseed producing country in the world and mustard seed is having major percentage of this. The crude mustard oil is dark brown in colour with a pungent odor. Refined mustard oil is used mainly for cooking as it is slightly more viscous and has a lower saponification value and a higher refractive index compared to other vegetable oils.
Engine Brand Mustard Oil is of vegetable origin and is obtained from seeds of the black and white (Sinapis alba) mustard plants. In the crude state, black mustard oil (Brassica nigra, light color) has a spicy odor and a strong taste. When refined it is neutral in odor and taste. White mustard oil (yellow color) has a bitingly pungent taste due to the allyl mustard oil it contains.
The oil comprises mostly of the fatty acids, oleic acid, linoleic acid and erucic acid. At 5%, mustard seed oil has the lowest saturated fat content of the edible oils.
Thinking of a fat-free low-calorie snack, welcome to the home of Indian Papads. These round wafers, also known as Pappadums or Papad, made of fragrant spiced lentil flour. Papad is a popular and tasty food item since many centuries.
Papad is used as taste enricher with the main course and as a snack item. Since it is made from pulses, it is easy to digest and is nutritious as well. Papads or Pappadums is an example of the genius of Indian cuisine. Papad is a dried lentil chip studded with Indian spices that comes alive when grilled or deep fried.
It is used as an accompaniment to an Indian meal, as a snack, hors d'oeuvre, digestifs and as croutons in cocktails and soups. Papads are thin wafers made of Urad dal (Split Black Gram). The papads are seasoned with various spices and herbs. The product is free from gluten, rich in protein and dietary fiber.
Nutrition Facts Of Papad:
Typical Value - Per 100 G
Energy - 270.8 Kcal
Protein - 21.8 %
Carbohydrates - 53.9 %
Fat - 0.4 %
