Mustard and rapeseed belong to the Brassica family, grown widely across Asia, Europe, and Canada for their oil-rich seeds. The seeds contain about 35–45% oil, which is extracted to produce mustard or rapeseed oil, depending on the variety. Mustard oil is known for its pungent flavour. It is a staple in South Asian cooking, while refined rapeseed oil (including canola) is one of the most consumed edible oils worldwide. Both oils are rich in unsaturated fatty acids, supporting heart health and offering a light, versatile cooking medium.

Beyond food, rapeseed oil is also used in biodiesel, lubricants, and industrial applications. The residual seed cake is high in protein and commonly used as animal feed or organic fertilizer. India, China, Canada, and the EU are among the largest producers, making this crop central to the global oilseed trade. With rising demand for sustainable vegetable oils, mustard and rapeseed cultivation continues to expand.