Spicy, delicious Yandilla Mustard Seed Oil—with exceedingly low erucic acid levels and the ideal balance of OMEGA-3 to OMEGA-6—is the only U.S. FDA-approved food-grade mustard seed oil in existence. This small-batch, cold-pressed oil from Australia celebrates the true essence of the mustard seed with a clean, bright wasabi flavor and fresh horseradish-type heat.
How to use
This bold oil is coveted by chefs for its food-friendly heat and high smoke point. Use Yandilla Mustard Seed Oil to make zippy dressings for salads, swirl into hearty soups, add kick to grilled or fried seafood and create bright vegetable sautés.
Try our recipe for spicy roasted cauliflower—toss cauliflower florets with Yandilla Mustard Seed Oil, a spoonful of Vadouvan Curry Powder, and salt to taste. Spread on a baking sheet and roast at 450°F for 25–30 minutes, stirring and turning occasionally, until tender and golden brown.
Don't take our word for it—Nik Sharma, food writer, blogger and author of Season: Big Flavors, Beautiful Food loves Yandilla Mustard Seed Oil too (it is one of the 10 things he can't cook—or live—without)!
Yandilla Mustard Seed Oil is made by a mustard-obsessed family in Australia from proprietary mustard seeds grown using old-fashioned seed hybridizing techniques. This literally one-of-a-kind oil won a 2017 sofi™ Award.