15 Pantry Essentials Every Indian Kitchen Needs

10. Mustard oil

Mustard oil gives a bold, pungent flavor that’s central to many North and East Indian dishes, pickles and fried snacks. In cooking it’s commonly heated until slightly smoking before tempering spices, which mellows its sharpness and adds depth. In some North American markets, mustard oil may carry advisory labels; however, many culinary-grade bottles are sold specifically for cooking. When in doubt, source culinary-labeled mustard oil from reputable Indian markets. If you prefer a milder alternative, use a neutral high-heat oil like vegetable or peanut oil and add a small amount of mustard paste or seeds for aroma. Keep mustard oil sealed and use within several months of opening for best flavor. A jar of mustard oil stretches across many meals because it’s typically used for flavor-forward applications rather than as a daily frying oil in every household.