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I’ve personally taste-tested a variety of mustard oil substitutes to find the best one for every cooking occasion.

Whether you’re on the hunt for the closest flavor match, in need of a last-minute pantry substitute, or seeking an alternative tailored to your specific dietary requirements, rest assured that I’ve got you covered.

The easiest substitue for mustard oil is to fry some ground mustard seeds in a neutral oil like canola oil to infuse it with flavor. If you don’t mind skipping the mustard flavor, then you can simply swap it for any oil. Other unique options include wasabi oil or Sichuan peppercorn oil.

The experiment

Mustard oil is commonly used in Indian cooking to add a subtle heat or as a finishing oil to bring a more potent heat! It’s for a clean, peppery flavor similar to wasabi.

There is some controversy around it as an ingredient, with the FDA stating that it’s not safe to eat due to high levels of eurcic acid.

So I decided to see if I could find a good replacement!

To test my substitutes, I prepared a cucumber salad and use them in the dressing. I also kept in mind that mustard oil is used for high heat cooking because of its high smoke point (480F).

Here are the substitutes I tested and my verdicts:

Substitutes	How to Substitute	Verdict
FDA approved mustard oil	Replace in a 1:1 ratio	10/10
Canola oil + mustard seeds	1 tablespoon of mustard oil = 1 tablespoon canola oil + 1/2 teaspoon mustard seeds.	9/0
Indian sesame oil + ground black mustard seeds	Replace in a 1:1 ratio with the mix	8/10
Other cooking oils	Replace in a 1:1 ratio	7/10
Wasabi oil	1 tbsp mustard oil = 1 tsp wasabi oil	8/10
Sichuan peppercorn oil	Replace in a 1:1 ratio	8/10
Grated horseradish/wasabi	use a small amount plus a neutral oil	7/10

Common uses for mustard oil and the best substitutes

As a cooking oil: Try using other cooking oils for high-heat applications, like refined peanut oil, sunflower oil, or coconut oil. They all have high smoking points, so they won’t burn easily.
For curries and marinades: Try using canola oil + mustard seeds, Indian sesame oil + ground black mustard seeds, or horseradish or wasabi to get that clean heat.
For seasoning: Try using mustard essence, canola oil + mustard powder, other flavored oils. Sichuan peppercorn oil also works, but watch out, it has a tongue-numbing effect!

FDA-approved mustard oil

There is actually an FDA-approved food-grade mustard oil available in the US.

Yandilla mustard oil is produced in Australia using seeds grown with a hybridizing technique that ensures a low level of erucic acid (the problem ingredient in regular mustard oil).

You can get it from Amazon and although it’s not cheap, it’ll definitely satisfy your cravings for that clean wasabi-like heat.

How to substitute: replace mustard oil in your recipe in a 1:1 ratio with this FDA-approved version.

Canola oil + mustard seeds or powder

Looking for something quick and easy?

Temper some ground mustard seeds in a neutral-flavored oil like canola oil. The seeds will infuse the oil with that mustard flavor but it won’t be too overpowering.

You can either fry the seeds in the oil, or roast them together in the oven. Be very careful not to burn the seeds though, because burn mustard seeds taste a lot like motor oil!

Then let the oil cool and strain the seeds out.

Pro tip: you can also simply mix in some mustard powder to the oil. 1 tablespoon of oil = 1 tablespoon canola oil and 1/2 teaspoon mustard powder.

How to substitute: replace mustard oil in your recipe in a 1:1 ratio with your infused oil.

Indian sesame oil + ground black mustard seeds

You can get pretty close to the flavor of mustard oil by grinding black mustard seeds and mixing them with a splash of light Indian sesame oil.

This is similar to the ‘canola oil + mustard seeds’ substitutes, but you get a more authentic flavor.

Indian sesame oil has a mildly nutty flavor that’s the perfect base for the black mustard seeds’ bold, peppery kick.

How to substitute: Replace mustard oil in your recipe in a 1:1 ratio with a mixture of light Indian sesame oil and ground black mustard seeds.

Any other cooking oil

If you’re not too bothered about missing out on the mustard flavor, then you can use any other oil in place of mustard oil.

If you’re using the oil for cooking, go for a neutral oil with a high smoke point like refined peanut oil, sunflower oil, or coconut oil.

Or if you’re using the oil as a finishing oil then you can use one with a bit more flavor like extra virgin olive oil, or walnut oil.

These oils won’t match the flavor of mustard oil, but they’re an easy way elevate your dish.

I love using extra virgin olive oil, because it has a lovely fruity note that goes well with spicier ingredients.

How to substitute: Replace mustard oil in your recipe in a 1:1 ratio with your chosen frying or flavored oil.

Wasabi oil

While not the most common ingredient in most kitchens, wasabi oil packs a punch!

The brand I got, Shirakiku, is a blend of rapeseed and mustard oil, spiced up with a kick of wasabi root.

The result? A pungent, spicy flavor that can rival even mustard oil.

But here’s the key with wasabi oil – a little goes a long way.

It’s so potent that I only need a few drops to give my cucumber salad a signature punchy flavor. If you want

How to substitute: 1 tbsp mustard oil = 1 tsp wasabi oil

Sichuan peppercorn oil

Looking for an even more unique alternative to mustard oil? Try Sichuan peppercorn oil!

Both oils are bold and spicy, but Sichuan peppercorn oil also offers a floral, slightly lemony taste.

And it has a fascinating numbing effect on the tongue, which can be quite a surprise if you’re not expecting it!

Smoking points of this oil can vary, so I recommend sticking to using this as a finishing oil.

Pro-tip: you won’t find this in your local Walmart. Try checking your neighborhood Asian market instead.

How to substitute: Replace mustard oil in your recipe in a 1:1 ratio with Sichuan peppercorn oil.

Grated horseradish/wasabi

This substitute might sound slightly out of left field, but they work!

Mustard oils flavor is often compared to the heat you get from horseradish or wasabi, clean and peppery.

You can add these ingredients straight into your dish and replace the oil part with a neutral oil (I mixed some wasabi paste into coconut oil for my cucumber salad dressing).

Or try making infused oil – here’s an easy recipe for horseradish infused oil.

The heat you get won’t be as intense, but they’re great for a quick and easy burst of flavor.

Psst… I also have a great article on horseradish substitutes.

How to substitute: Replace mustard oil in with a small amount of wasabi or horseradish.

Substitutes to avoid

While I was researching, I came across loads of different suggestions for what I could replace mustard seeds with… some worked better than others!

Here are two options I found that I didn’t think worked.

Balsamic Vinegar – this is a versatile and delicious ingredient, but it’s a vinegar not an oil so you can’t really use it in the same way as mustard oil. It will work on salads, but is much more acidic than mustard oil with none of the heat.
Ginger – ginger offers a bright, zesty flavor and can bring a certain level of heat. But it doesn’t come close to mustard oil’s potent, fiery intensity. Horseradish or wasabi is better.

Read next: Best substitutes for Dijon mustard (tried and tested!).