Tag: Rapsol oil

Globally, millions consume various seed oils, but confusion often arises from similar-sounding names. A common point of confusion for cooks and consumers is whether Rapsol and mustard oil are the same, a misconception rooted in botanical relationships and regional terminology.

Worldwide, rapeseed is the third-most widely consumed vegetable oil, after soybean and palm oil. When someone mentions "Rapsol oil," they are referring to the German name for rapeseed oil, which is known as canola oil in North America.

Despite the name similarity, the culinary oil known as "Rapsol" is actually a linguistic variation for rapeseed oil, pressed from the tiny black seeds of the vibrant yellow flowering plant, *Brassica napus*. In fact, nearly all commercially available culinary rapeseed oil has been specifically bred to be low in erucic acid, a compound found in traditional rapeseed.