MUSTARD OIL 100ML - Altai Specialist (Edible oil) ( gorchichnoe)
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- SKU:
- 100000008268
- EAN:
- 4620008855974
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Specialist Mustard Oil is a cold-pressed culinary oil extracted from black or brown mustard seeds (Brassica juncea or Brassica nigra). It has a characteristically pungent, piquant flavour and aroma from its naturally occurring allyl isothiocyanate (mustard oil glycoside) content, which gives it a distinctive heat reminiscent of fresh mustard. In cooking, it pairs exceptionally well with salads, fish dishes, meat preparations and cold sauces, where its piquancy enhances and accentuates the flavours of other ingredients.
Mustard oil is notable for its richness in fat-soluble bioactive compounds: vitamins E, A, D, K and B-group vitamins (B3, B6, B4), phytoncides (natural plant antimicrobials), polyunsaturated fatty acids (including omega-3 ALA and omega-6 linoleic acid), chlorophyll, phytosterols and natural antioxidants. The oil is also used externally as a skin care and massage oil in cosmetic traditions — valued for its deeply warming character in warming massage preparations. 100 ml bottle.
NET QUANTITY: 100 ml
INGREDIENTS: Cold-pressed mustard (Brassica juncea) seed oil.
ALLERGEN INFORMATION: Contains mustard.
NUTRITIONAL VALUE per 100 g:
Energy: 3700 kJ / 884 kcal
Fat: 99.0 g (of which saturates 12.0 g; monounsaturated 60.0 g; polyunsaturated 27.0 g)
Carbohydrate: 0.0 g
Protein: 0.0 g
Salt: 0.0 g
USAGE (CULINARY): Use cold (raw) in salads, cold sauces, dressings or add to cooked food. Not recommended for frying at high temperatures due to the heat-sensitive bioactive content. Refrigerate after opening and use within 3 months.
STORAGE: Store in a cool, dark place. Refrigerate after opening.
BEST BEFORE: See packaging.
COUNTRY OF ORIGIN: Russia.
MANUFACTURER: Specialist, Russia.
IMPORTER: VITATEKA OÜ, Mõisa tee 5, Kostivere alevik, Harjumaa, Estonia 74204, vitateka.ee
What It Is and How It Tastes
Specialist Sinepiõli 100ml is a cold-pressed mustard oil for food use, chosen mainly for its bold, warming taste and aromatic sharpness. Unlike neutral cooking oils, it brings character to a dish even in a small amount, making it especially well suited to salads, dressings, cold sauces, and as a finishing oil for fish or meat. People usually reach for mustard seed oil when they want both flavour and a less processed oil made by pressing rather than refining.
Key Components
Its distinctive pungency comes from natural mustard compounds, especially allyl isothiocyanate — the substance that gives mustard and related plants their familiar spicy "kick." Cold pressing helps preserve not only this characteristic aroma, but also naturally present fat-soluble compounds and plant antioxidants. The oil also contains:
- Omega-3 ALA and omega-6 linoleic acid — polyunsaturated fatty acids valued in balanced nutrition
- Vitamin E — a fat-soluble compound retained through cold pressing
- Phytosterols — plant substances appreciated in varied diets
Because these delicate components are sensitive to heat, this mustard oil is better appreciated in cold dishes or added after cooking rather than used for high-heat frying.
How to Use It
What makes this culinary oil interesting is the combination of intensity and richness: it is not just a source of fat, but a seasoning ingredient in its own right. It works well in:
- Potato salad and beetroot dishes
- Cabbage slaw and yogurt-based sauces
- Marinades for cold-served meat and fish
- Homemade dressings and cold sauces
In Eastern European and Asian food traditions, mustard oil has long been used where a lively, peppery note is wanted without adding dry spices separately.
Who It Suits and What to Keep in Mind
Specialist mustard oil may suit those who enjoy expressive flavours, experiment with homemade dressings, or want to vary the oils in their kitchen. Since the taste is quite assertive, it is often best to start with a small amount and combine it with milder oils if you prefer a softer result.
- If you are sensitive to mustard or avoid pungent foods, choose with caution.
- This product contains mustard allergen and should be avoided by anyone with mustard intolerance or allergy.
Specifications
| Brand | Specialist |
|---|---|
| Product type | Edible oil |
Delivery - terms and prices
After placing an order, delivery is processed on business days. Package design and product images may differ. We dispatch orders within 1–2 working days. Transit time depends on the carrier: within Estonia and to Finland usually up to 3 days, to Latvia 3–4 days, to Lithuania 4–5 days, to Poland up to 7 days. Omniva International Post shows its own lead time for each service.
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Omniva International Post - the price depends on the country and the parcel weight. See the full price table on our Delivery page.
In addition to the thresholds listed above, we can consider free delivery options depending on the order amount and for deliveries to other countries. Contact us and we will suggest the best option.
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Dispatch 1–2 working days; in transit: Estonia and Finland up to 3 days, Latvia 3–4 days, Lithuania 4–5 days, Poland up to 7 days.
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Customer Questions
No, this product is not recommended for high-heat cooking methods such as deep frying or searing. Specialist Sinepiõli is a cold-pressed oil, meaning its production process is designed to preserve delicate, heat-sensitive compounds like vitamin E, phytosterols, and the natural pungent allyl isothiocyanate. Exposing the oil to high temperatures can degrade these beneficial components and alter the flavor profile negatively.
Yes, safety is a primary consideration. This product contains mustard, which is a recognized allergen. If you have a known mustard allergy or intolerance, you should avoid this product entirely. The distinctive pungency and spicy "kick" come from natural mustard compounds, specifically allyl isothiocyanate, which can trigger adverse reactions in sensitive individuals.
To maintain the quality and freshness of Specialist Sinepiõli, proper storage is essential. Because the oil is cold-pressed, it retains natural antioxidants and fat-soluble vitamins that are sensitive to light, heat, and oxygen. Exposure to these elements can cause the oil to oxidize and become rancid more quickly than refined oils.
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