06/02/2026
Let’s talk about a kitchen staple that is deeply tied to our roots: Mustard Oil.
For many South Asian households, the sharp aroma of sarson ka tel or shorshe tel hitting a hot pan feels like home. It is a tradition that spans generations across India, Pakistan, Bangladesh, and Nepal.
But at Bloom Organic Bazaar, we recently faced a difficult decision: Should we launch an organic mustard oil for cooking?
After looking closely at modern nutritional science and 🇨🇦 Health Canada regulations, our answer had to be NO.
Here is why:
1️⃣ The Erucic Acid Problem: Pure, traditional mustard oil contains up to 50% erucic acid. High dietary intake of this specific compound has been linked in studies to cardiovascular stress and heart health risks.
2️⃣ The "External Use" Law: Did you know Health Canada and the FDA actually prohibit pure mustard oil from being sold as an edible oil? If you look closely at the imported bottles in local grocery stores, they legally must carry a warning: "For External Use Only."
3️⃣ Seed Oil Instability: Even when cold-pressed, mustard oil is still a seed oil. Extracting high volumes of fat from tiny seeds makes it less stable under high heat compared to more robust, traditional fats.
While it remains an amazing oil for traditional Ayurvedic massage and hair care, we cannot in good conscience recommend it for your dinner table.
Instead, we encourage our community to cook with the most stable, nourishing, and historically proven traditional fats: High-quality Organic Ghee and Cold-Pressed Coconut Oil. 🥥🧈
Taking control of our health sometimes means leaving certain traditions in the past, and embracing the ones that truly serve us today.
Tap to read our full blog post - https://bloomorganicbazaar.com/blogs/the-bloom-healthy-living/the-mustard-oil-dilemma-balancing-heritage-with-modern-nutritional-science
