Cooking Oils from La Rasoi
Australian cold pressed Mustard, Canadian cold pressed
Canola, and Spanish Pomace Olive
The kitchen is the centre of the house and cooking oil can
be considered the centre of the kitchen. Oil is not just a medium for cooking
or an ingredient in a recipe list. It decides the taste of food and even the
smell in the kitchen! Over time, it has an impact on health. Most families use
the same brand or one kind of oil in the kitchen. As frequent travel and
increased media exposure have led to greater awareness, people are slowly
adapting to new oil options that are available for different purposes in the
kitchen. Choosing the right oil does make a difference. While many think
oil is just oil, different oils can have differences in terms of their effect
on digestion and health, reaction to heat, taste, cooking styles, and post-meal
comfort. Therefore, it makes sense to choose cooking oil wisely in the same way
that we choose vegetables, spices, fruits, or other grocery items. Safe Shop
encourages aware consumers who need not blindly follow labels. Understanding
more about cooking oil can help you choose smartly. In this blog we will
understand three popular varieties of cooking oils- Mustard, Canola
and Pomace Olive. Their origins, processing, tastes, and suitability for Indian
kitchens will be covered.
Australian cold pressed Mustard Oil
Associated with the taste of many regional preparations, Mustard
Oil, as the name suggests, is made from mustard seeds. These seeds are
crushed and pressed to extract oil. Mustard oil has been in use for hundreds
of years in many parts of our country, particularly in regions like Rajasthan,
Punjab, Uttar Pradesh, Bihar, and Bengal. Deeply connected to regional
Indian culture, it possesses a distinctive aroma and sharp taste. This strength
does not end up overpowering a dish, in fact, it complements several delicious
and nourishing preparations, both vegetarian and non-vegetarian.
La Rasoi’s imported Mustard oil says ‘Kachi Ghani’
on the pack. This means that the oil is extracted by cold pressing where the
seeds are crushed slowly. Since high heat is not used, the processing preserves
the natural smell, colour, and nutrients of mustard. Cold-pressed mustard
oil has a distinct personality and is noticeably darker in colour than refined
oil. The dense texture, strong aroma and sharp, spicy taste are loved by
millions. In several rural areas and small towns, mustard oil is often the
preferred medium for cooking. New users may need time to get used to it. It is
best for Indian tadka or tempering for dal and sabzi, cooking sabzis, frying
pakoras and pooris, marinating and cooking fish. Some green vegetables like
saag, karela and bhindi are often cooked in mustard oil.
And who can forget its application in spicy Indian pickles!
The powerful flavour, pungency and natural antifungal qualities of this oil
make it the perfect medium for setting achaar. It prevents mould by forming a
protective layer to keep air and moisture out and acts as a preservative,
extending the shelf life of pickles for months or more. Mangoes, lemons or
chillies, mustard oil is essential to enhance their taste in pickle form. Other
than cooking, mustard oil is also added to traditional remedies, and used for
body massage in winters. As a hair oil it is used by itself or after mixing
with other oils. Mustard oil is a good choice for families that enjoy
traditional Indian recipes with bold or spicy flavours.
Canadian cold pressed Canola Oil
Canola oil is a light oil well suited to everyday cooking. Made
from canola seeds, it belongs to the mustard family. Canada is its largest
producer since this low-erucic acid variety was developed by Canadian
scientists as a safe and healthy oil. ‘Canola’ is the shortened form of
Canadian Oil, Low Acid. Known for being light in taste and mild in smell, it
cooks smoothly without overpowering food flavours.
La Rasoi’s imported Canola oil is cold-pressed,
that is, extracted by gently pressing canola seeds. Avoiding high heat and
harsh chemicals keeps the oil closer to its natural form. With a mild and
genial personality, Canola oil has a mellow aroma and mild, neutral taste.
Making it suitable for people who do not like strong oil flavours. It works
best when you want the taste of spices or vegetables in your recipe to stand
out. With reference to Indian kitchens, it is good for everyday meals and
well suited to sabzis, stir-fried dishes, uthappams, pancakes and egg
preparations like omelettes.
With its light flavour, it lends itself well to western
dishes and baked items as well. In many homes where the heavy use of oil is
avoided and both the adults and children prefer simple and light meals, the
gentle and balanced Canola oil fits in perfectly. Some families enjoy a variety
of cuisines, frequently having lightly sauteed, stir fried or baked dishes.
Here again, it is a good option for those who prefer light, less oily food
cooked in a mild oil.
Spanish Pomace Olive Oil
La Rasoi brings imported Pomace Olive Oil to Safe
Shop consumers, a popular oil for modern kitchens. It is extracted from olives,
a fruit grown mainly in Spain, Italy, and Mediterranean countries. There are
various types of olive oil and one common type used for cooking is Pomace olive
oil. It is extracted after extra virgin olive oil extraction. Subsequently,
it is refined and filtered. Neutral in taste and stable at high heat, it is
suitable for everyday frying and general Indian cooking. With its mild flavour,
it allows Indian spices to shine and does not alter the taste. Besides, it does
not smell strong and blends in quietly into any recipe.
Recommended for deep frying samosas and pakoras, stir
frying, curries, grilling, and parathas. Pomace Olive oil is also well suited
to baking Indian sweets and savouries as well as continental dishes, making it
a highly versatile cooking medium. Until some years back, olive oil was seen as
a foreign product, however, today many Indian homes use it regularly for daily,
light cooking, and modern fusion recipes. Pomace olive oil is a practical
choice for homes that often experiment with new dishes and want neutral-tasting
oil.
If we were to compare all three cooking oils from La Rasoi
on the four counts of Taste, Aroma, Cooking style and Heat tolerance, it would
look like this-
Taste
Mustard Oil: Strong and spicy
Canola Oil: Mild and light
Pomace Olive Oil: Very mild and neutral
Aroma
Mustard Oil: Strong aroma
Canola Oil: Almost no smell
Pomace Olive Oil: Very mild smell
Cooking Style
Mustard Oil: Traditional Indian
Canola Oil: Everyday light cooking
Pomace Olive Oil: Modern and versatile
Heat Tolerance
Mustard Oil: High
Canola Oil: High
Pomace Olive Oil: Very high
Both Canola and Pomace olive oil are suitable for frying
and tempering as their mild characteristic is common. They are ideal for
kitchens that prepare both Indian and global food items. Mustard, on the other
hand, is a bold cooking medium suited more to Indian preparations. All three
varieties have high smoke points. One home can use more than one kind of oil, depending
on the preferences of family members. Earlier, we had limited choices in terms
of availability and access to ingredients for multiple cuisines. Today, there
is no shortage of culinary choices and many family members, particularly
children, are happy to experiment with more options for snacks and meals. A
balanced home kitchen could use Mustard oil for traditional, richer recipes,
Canola oil for daily light cooking and Olive oil for frying and special
recipes. Innovations with all types of oil can be tried by home chefs for new
as well as tried and tested recipes. Using different oils can reduce overuse of
one type and add variety.
Let us look at some myths that are prevalent regarding the
use of cooking oils. Some think that oil by itself is always bad, however, it
is required for energy and adding taste to meals. The key here is the right oil
in the right proportion. Some readers feel that foreign oils are not good for
Indians. This is not accurate either since many oils can fit Indian cooking
when they are selected properly. More oil means tastier food is another myth
that does not always apply. Suitable, good quality oil may be added in lesser quantities for
the same recipe.
Cooking oil is to be used as support for meal preparation
and not as a main ingredient. It should be used in moderation. For those
keeping good health, 2–3 teaspoons of oil per person per day is
enough. A balanced diet and healthy lifestyle matter. Proper storage of La
Rasoi cooking oils includes keeping oil bottles closed tightly and stored away
from direct sunlight. This helps retain their original flavour and the oil
stays fresh for longer. La Rasoi’s offerings include Mustard oil to carry
tradition and bold taste, Canola oil for balance and lightness, and Pomace
Olive oil for flexibility and modern cooking.
The best oil is the one that suits your family and matches
your preferred cooking style. Remember to use it with moderation since it is
calorie-dense. Your kitchen can stay healthy not by changing everything at once
but by making small, careful choices over time.
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