Pansari Mustard oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassicaceae) family (for example, cabbage, cauliflower, turnip, radish, horseradish or wasabi). It is often used for cooking in North India, Eastern India, Nepal, Bangladesh and Pakistan. In Bengal, Orissa, Assam, Meghalaya, Manipur and Nepal, it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds.
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