Shreeguru Mustard Seed | Types of Seeds: Brown Small, Brown Bold, Yellow
Mustard seeds are amongst the top mainstay spices used in Indian cooking. When soaked in water the myrosinase is activated and the dish will benefit from an intense heat and pungency. A trick, though, is to heat or toast the seeds in hot oil or ghee instead. The nutty flavors are achieved with none of the acridness. Myrosinase dissipates quickly when heated so it should be added towards the end of cooking if it’s been ground into powder.
Mustard Seeds can be used whole or ground fresh prior to application. Add this product to vinaigrette dressings, chutneys, pickling spices or toast and add with other Indian Spices for a homemade curry spice blend.