What is the FDA approved edible mustard oil?

October 7, 2025 •

5 min read

While mustard oil is a culinary staple in many parts of the world, most varieties are not approved for human consumption by the U.S. Food and Drug Administration (FDA) due to high levels of erucic acid. However, a specially bred, low-erucic acid version from Australia, branded as Yandilla Mustard Seed Oil, has received FDA approval and can be sold as an edible product. This exception highlights the critical distinction between traditional mustard oil and modern, food-grade alternatives.

Quick Summary

The U.S. FDA generally prohibits the sale of traditional expressed mustard oil for cooking due to its high erucic acid content, which has been linked to heart issues in animal studies. This contrasts with its widespread use in South Asian cuisine. The only type available for culinary use in the U.S. is a specially cultivated, low-erucic acid variant, such as the brand Yandilla, marketed for its unique flavor and safety profile. Essential mustard oil is also classified as generally recognized as safe (GRAS).

Key Points

FDA Restriction: Traditional expressed mustard oil is not approved for culinary use in the U.S. due to high erucic acid content.
Labeling Requirement: Bottles of traditional mustard oil sold in the U.S. must be labeled "for external use only".
Approved Exception: Yandilla Mustard Seed Oil is an FDA-approved edible option, cultivated with low levels of erucic acid.
Erucic Acid Concern: High levels of erucic acid were linked to heart conditions in animal studies, prompting the FDA ban.
Essential vs. Expressed: Essential mustard oil is a different product, classified as GRAS for flavoring and not intended for cooking.
Nutritional Value: Like other oils, low-erucic acid mustard oil contains healthy monounsaturated and polyunsaturated fats.
Culinary Application: The pungent flavor is excellent for frying, marinades, and dressings, but only with an approved edible variety.
Read the Label: Always check the label when purchasing mustard oil in the U.S. to ensure it is the low-erucic acid variety approved for consumption.

Understanding the FDA's Stance on Mustard Oil

The U.S. Food and Drug Administration (FDA) has specific regulations regarding edible oils, and for decades, traditional expressed mustard oil has not met the criteria for sale as a cooking oil. The primary reason for this restriction is the high concentration of erucic acid, a monounsaturated omega-9 fatty acid found in certain plant oils. While erucic acid is safe in small doses, animal studies in the 1970s linked high, long-term consumption to a heart condition known as myocardial lipidosis, where fatty deposits accumulate in the heart muscle.

Consequently, manufacturers in the U.S. are required to label traditional expressed mustard oil "for external use only," even though it is a common cooking oil in South Asian and Indian cuisines. This regulatory difference has led to confusion among consumers, but it is a critical measure aimed at ensuring public safety based on the available scientific evidence at the time the regulation was put in place. It is important to note that many other countries, like those in India, Australia, and New Zealand, have established maximum limits for erucic acid content rather than outright banning edible use.

The Exception: Low-Erucic Acid Mustard Oil

While the ban applies to high-erucic acid varieties, advancements in agricultural technology have led to the development of mustard seeds with significantly lower erucic acid content. The key breakthrough is a product called Yandilla Mustard Seed Oil, developed and produced in Australia.

How it's made: Yandilla is extracted from a proprietary mustard seed cultivar that has been bred specifically to minimize erucic acid levels, making it safe for human consumption.
FDA Approval: The low erucic acid content of Yandilla allows it to be sold legally as an edible product in the U.S., a status not afforded to traditional mustard oil.
Flavor Profile: Despite the modification, it retains the characteristic pungent, wasabi-like flavor profile that many chefs and home cooks seek.

This specialized oil offers a solution for those who want the unique flavor of mustard oil in their cooking without the concerns associated with erucic acid. It bridges the gap between traditional culinary preferences and modern food safety regulations.

Other Types of Mustard Oil

It is important to distinguish between expressed mustard oil and essential mustard oil, which is also available in the U.S. Essential mustard oil is produced via steam distillation and has a different chemical composition, with much lower levels of erucic acid. The FDA classifies essential mustard oil as Generally Recognized As Safe (GRAS) for use as a flavoring agent in small quantities. It is used in applications like condiments but is not intended for use as a general cooking oil like its expressed counterpart.

Culinary Applications and Health Considerations

For those seeking the unique flavor of mustard oil, the approved Yandilla variety offers a versatile culinary tool. Its high smoke point makes it suitable for frying and sautéing, while its pungent flavor can add a distinctive kick to dressings, curries, and marinades. However, consumers must remain mindful of the type of mustard oil they purchase.

Benefits of low-erucic acid mustard oil

Heart-Healthy Fats: Like other vegetable oils, mustard oil is a good source of monounsaturated and polyunsaturated fatty acids, which can help lower LDL (bad) cholesterol and raise HDL (good) cholesterol.
Anti-inflammatory Properties: Some research suggests that the presence of omega-3 fatty acids and other compounds may have anti-inflammatory effects.
Antimicrobial Effects: The natural antimicrobial properties of the oil can be beneficial in cooking and food preservation, such as pickling.

Comparison of Mustard Oil Types


Feature	Traditional Expressed Mustard Oil	Yandilla Mustard Seed Oil (Low-Erucic Acid)	Essential Mustard Oil	Other Edible Oils (e.g., Canola)
Erucic Acid Content	High (often >40%)	Low (<2%)	Low	Low (<2%)
FDA Status	Prohibited for cooking (restricted to external use)	FDA Approved for edible use	Classified as GRAS for flavoring	FDA Approved for edible use
Use in Cooking	Widespread in South Asia, but not for sale as a cooking oil in the U.S.	Safe for frying, sautéing, marinades, dressings	Used in small amounts as a flavoring agent	All-purpose cooking
Flavor Profile	Very strong, pungent flavor	Pungent, wasabi-like flavor	Very potent, spicy	Neutral

Making an Informed Decision

For those accustomed to cooking with mustard oil, especially South Asian immigrants in the U.S., the FDA's stance can be confusing and restrictive. However, it is a crucial distinction for food safety. When purchasing mustard oil in the United States, it is essential to read labels carefully. Any bottle of traditional expressed mustard oil will state "for external use only." If a product is not explicitly labeled as low-erucic acid and approved for consumption, it should not be used for cooking.

Consumers should also be aware that some of the marketing claims regarding the health benefits of traditional mustard oil, such as its effects on cardiovascular health, are based on studies in regions where it is a dietary staple and regulations differ. The potential risks associated with high erucic acid remain a concern for regulatory bodies like the FDA. The availability of brands like Yandilla offers a safe alternative that adheres to U.S. food safety standards while providing the desired flavor profile. By choosing the correct product, consumers can enjoy the culinary attributes of mustard oil responsibly.

Conclusion: Navigating the Mustard Oil Market

In the U.S., the only FDA approved edible mustard oil is a specifically developed, low-erucic acid variant, such as Yandilla Mustard Seed Oil from Australia. Traditional expressed mustard oil, widely used in many other countries, is restricted to external use only due to its high erucic acid content and associated health concerns identified in early animal studies. Essential mustard oil is also safe for food flavorings in small quantities. By understanding the distinction between these types, consumers can make informed decisions and safely incorporate the unique flavor of mustard oil into their diet. The controversy highlights the importance of heeding food labeling and regulations to prioritize health while exploring diverse culinary traditions.

Food and Drug Administration: FDA Regulations on Edible Oils

Frequently Asked Questions

The FDA prohibits the use of traditional expressed mustard oil for cooking in the U.S. because it contains high levels of erucic acid. Animal studies indicated that high consumption of this fatty acid could lead to heart issues, though human effects are less clear.

Yes, Yandilla Mustard Seed Oil, produced in Australia, is a specific brand of low-erucic acid mustard oil that is FDA approved for edible use in the U.S..

Expressed mustard oil is the pressed oil used for cooking, while essential mustard oil is produced via steam distillation. Essential oil has lower erucic acid and is considered GRAS for use as a flavoring agent by the FDA.

Many countries, particularly in South Asia and parts of Europe, have different regulations regarding mustard oil. They may set maximum limits for erucic acid rather than an outright ban, and it is a long-standing culinary tradition there.

Like other vegetable oils, low-erucic acid mustard oil contains healthy monounsaturated and polyunsaturated fats. Some research also points to potential anti-inflammatory and antimicrobial properties.

In the U.S., all traditional high-erucic acid mustard oil must be clearly labeled "for external use only." Any edible variety, like Yandilla, will be explicitly marketed for consumption.

No, it is not safe to use mustard oil labeled "for external use only" for cooking. The high erucic acid content is not destroyed by heating and remains a potential health risk.