Most of the mustard seed oil imported and sold in the United States lacks flavor. It's harsh, hot and greasy. The Aussies behind this oil wanted to do better. Taking a page from Gregor Mendel's book, they bred a superior-tasting mustard seed through seven years of matchmaking.
The oil has a mild wasabi-style spice that fades quickly, with green kale notes in the finish. The spiciness turns a bit buttery when you use it for sautéing, like with bitter greens. Its smoke point is high, so crank up the heat and use it to pan-fry fish. The boost of flavor turns any mild dish into something you'll want to showcase.