This oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassicaceae) family. It is often used for cooking in North India, Eastern India, Nepal, Bangladesh, and Pakistan. In Bengal, Odisha, Assam, Meghalaya, Manipur, and Nepal, Mustard Oil in India. it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds. The characteristic pungent flavour of mustard oil is due to allyl isothiocyanate. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats. Mustard oil has high levels of both alpha-linolenic acid and erucic acid.
Mustard oil is used for lightening diyas in festive occasions in India. It is used as a content in producing hair oil & also in massage.