TRS Mustard oil 500 ml

TRS Pure Mustard Oil 500?ml — what it is, what to expect from it, and how you can use it in cooking (or beyond) ??

? What it is

TRS Pure Mustard Oil is mustard oil made from mustard seeds — a traditional, pungent cooking oil commonly used in Indian (especially North?Indian, Bengali, and eastern) cuisine.

The “500?ml” size makes it suitable for typical household use — not too big for occasional cooking, yet enough for several meals.

It’s a “pure” mustard oil, meaning the only ingredient listed is mustard seed oil (no extra additives).

?? Taste, Aroma & Cooking Qualities

Mustard oil has a strong, pungent, slightly sharp / spicy?nutty flavour and aroma. This pungency is part of its signature character and gives a distinct, traditional taste to many Indian dishes.

Because of this bold aroma/flavour, a little mustard oil goes a long way — many recipes use mustard oil selectively, either for cooking, tempering (tadka), pickling, or finishing.

TRS Mustard Oil is well suited for frying, deep?frying, sautéing, tempering (tadka), pickling and marination. The oil’s flavour adds a rich, traditional “bite” to dishes like curries, pickles, stir?fries, and vegetarian and non?vegetarian dishes alike.

?? Nutritional & Health?Related Aspects

Mustard oil is mostly fat — it delivers calories and fats comparable to other cooking oils: per 100?g, about 884?kcal and ~100?g fat (almost all fat; minimal/no protein or carbohydrates) according to typical nutritional info for pure mustard oil.

The fat in mustard oil tends to be rich in unsaturated fats (mono? and poly?unsaturated) rather than saturated fats, which many consider more heart?friendly compared to oils high in saturated fat.

Besides cooking, mustard oil (including TRS) is sometimes used for external uses — such as traditional skin or hair oil massages — because of claimed warming, antimicrobial and circulation?stimulating properties.

?? Common & Typical Uses

You can use TRS Mustard Oil in a variety of ways in everyday cooking:

Curries, dals, vegetables — use for sautéing base, frying vegetables, or cooking lentils and curries.

Pickles and achar — mustard oil’s pungent flavour and preservative?friendly nature make it popular for homemade pickles.

Frying / Deep?frying — suitable for frying snacks, pakoras, fish, paneer, etc., thanks to its robust flavor and high-heat cooking stability.

Tadka / tempering for dals and sabzis — a drop or two of raw mustard oil added at the end (or tadka done in mustard oil) gives a traditional aroma and taste.

Marination (meat / fish / paneer / vegetables) — mustard oil helps infuse a strong flavour base when marinating before roasting or frying.

External uses (optional, traditional) — some people use mustard oil for hair massage or light skin massage, trusting traditional/home?remedy practices; though if you do that, treat it as a separate “oil usage” rather than cooking?use.

?? What to Keep in Mind / Considerations

Mustard oil has a strong flavour and aroma — it may overpower delicate dishes, so use sparingly or mix with milder oil if needed.

Being mostly fat, it’s calorie?dense. If you are monitoring oil intake or watching heart health, use in moderation (like any cooking oil).

The pungency might take some getting used to — some people like it strongly, others mildly; you can adjust the quantity to your taste.

If using externally (hair/skin), do a patch test first to check for sensitivity.

?? Who It’s Best For

TRS Mustard Oil is especially good if you:

Cook a lot of traditional Indian (North / East + Bengali) dishes, where mustard oil flavour is preferred.

Like bold, pungent, earthy flavours that add depth to curries, pickles, fish, and fried snacks.

Want an oil that works for frying, marinating, pickling, and tempering — i.e., a versatile oil for a range of dishes.

Appreciate cooking oils with a traditional character and strong aroma, rather than neutral ones.