The story is a lot more interesting than I could have imagined:

  It’s particularly popular in the northern state of West Bengal in India, where it’s used in dishes such as achaars, a pickled condiment used to add an acidic spice to a wide variety of dishes.

  Through careful breeding processes, the group of scientists were able to produce rapeseed plants with low levels of erucic acid. The oil, later to be named canola oil (can- for Canada, -ola which stands for “oil, low acid”) soon became a commercialized, easily marketable hit with both the public and science community alike (Fisher, 2020).

  The FDA has approved one brand of edible mustard seed oil that’s produced from a cultivar bred explicitly for its low levels of erucic acid.

Still digging for the brand