Ghee and mustard oil offer distinct benefits for Indian cooking

Ghee and mustard oil are both popular cooking fats in Indian cuisine, each offering distinct flavors and health benefits. Ghee, a clarified butter, is favored for its rich taste and high smoking point, making it suitable for frying and sautéing. Mustard oil, extracted from mustard seeds, has a sharp flavor and is rich in healthier fats. It is better for low to medium-heat cooking but has a lower smoking point than ghee. Both oils provide unique health advantages. The choice between ghee and mustard oil depends on the dish and cooking method. Ghee is ideal for high-heat cooking, while mustard oil enhances regional flavors in various recipes. Combining both can maximize health benefits.