We were tickled pink to discover that our Yandilla Mustard Seed Oil—from a family-run mustard seed oil company in Wallendbeen, Australia—was given high praise yesterday by Penni Wisner of the San Francisco Professional Food Society (SFPFS), in her review of a recent SFPFS event: a tasting of artisanal culinary oils.
The tasting, held at San Francisco's Ketchum Food Studio in mid-September, was inspired by SFPFS's curiosity about what sets small-batch, family-made oils apart from "impulse oils", as the society deems them. The team of over 50—including some local oil producers—tasted more than a dozen oils by small-batch producers both local and international.
Wisner writes: "The surprise of the night for many of us was a mustard seed oil from KL Keller Foodways . . . with its assertive, wasabi-like, clean, spicy flavor". She confesses to snapping up a bottle of her own soon after, and drizzling the oil over a bowl of coconut-pumpkin soup.
KL Keller's Yandilla Mustard Seed Oil is cold-pressed from the whole seed, passed through multiple fine cloth filters and bottled immediately. The oil thus retains its characteristic color, aroma and spicy wasabi/mustard flavor. It is free of additives, preservatives and GMOs and has a very low erucic acid level—making it the only food-grade mustard seed oil available in the United States.
Extremely low in saturated fat, it offers an ideal balance of Omega-3 and Omega-6 fatty acids. Add to this its high smoke point, and it's no wonder that KL Keller's Yandilla Mustard Seed Oil is gaining popularity as a must-have pantry item with both professional and home chefs.
The takeaway of the the SFPFS tasting event? It seemed to be: good oils are good for you. For more, read Wisner's full review, "Culinary Oils Tasting—The Power of Curiosity".