How to Store Mustard Oil at Home
ยท PoshBhumi Editorial Team
Mustard oil is sturdy, but like every cooking oil it slowly goes stale once exposed to air, heat and light. The good news is that a few easy habits keep it tasting fresh until the last drop.
Why oils go rancid
When oil is exposed to oxygen, heat and light, its fats slowly oxidise. That produces stale, bitter or paint-like flavours. Food-information bodies such as EUFIC advise storing oils in a dark, cool, dry place and using them within their stated shelf life (EUFIC).
How to store mustard oil
- Keep it sealed. Close the cap tightly after every use to limit air.
- Keep it cool. Don't store the bottle right next to or above the stove, where it gets warm every time you cook.
- Keep it dark. A closed cupboard is better than an open shelf in sunlight. Clear bottles are more affected by light.
- Decant small amounts. Fill a small daily-use bottle or oil dispenser and keep the large container sealed.
- Keep it dry and clean. Use clean, dry pourers and funnels, and wash and dry your oil dispenser between refills rather than topping up old oil.
Should you refrigerate mustard oil?
It isn't usually necessary. Follow any storage instructions on your pack. Some oils turn cloudy in the fridge; that's harmless and clears at room temperature.
How long does it last?
Go by the best-before date on the pack and the brand's instructions. Once opened, it will last best if stored as above. We don't give a fixed number of months here, because it depends on the oil, packaging, climate and how it is handled.
Signs mustard oil has gone off
- A stale, waxy, bitter or paint-like smell, rather than its usual sharp pungency
- A bitter, unpleasant taste
- Unusual thickness or stickiness
If you notice these, it's best to replace the oil. When in doubt, throw it out. Appearance alone can't tell you an oil is fine, so trust your nose and the label date.
A word on reused frying oil
Oil that has been heated to frying temperatures repeatedly breaks down faster. Avoid reusing frying oil many times, and never pour used oil back into your fresh bottle.
Quick checklist
- Cap on tight
- Away from the stove and sunlight
- Small daily bottle, large one sealed
- Clean, dry pourers
- Never top up old oil with new
Sources
- EUFIC, How to choose your culinary oil.
Read more about mustard oil and health, or see PoshBhumi Yellow Mustard Oil in Premium Oils.