Willynur Spices Mustard Seeds oil

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Black mustard seeds are a common ingredient in Indian cooking. They are often kept whole and fried (or toasted) before adding to a dish or including in a stir-fry along with other aromatic ingredients. The small brown and black mustard seeds have a greater potency than their larger yellow brethren, which in contrast has a milder, balanced flavour.

Whole mustard seeds have a mild aromatic nutty taste as long as you do not bite into them. You can only feel the actual taste of the seeds if you bite into it. It is pungent and strong. However if you smell them as whole seeds you may not be able to feel much.

The taste of whole mustard seeds remains on the tongue while consuming mustard sauce or pastes and biting into them can make your nose tickle.

It is considered the star when used as a pickling spice to make pickled vegetables such as carrots, gherkins, turnips, and others.

• You can add a teaspoon or two of mustard seeds to make salad dressings, pickle or sauces.
• I recommend using the tempering cooking method, that is roast mustard seeds in warm oil for few seconds for making curries, soups and casserole to release the natural flavours of mustard seeds. Take care not to burn them as they tend to burn really fast if the oil is hot.
• Add a few teaspoon of mustard seeds in the dough for making savoury breads.
• Making a paste of mustard seeds to add pungency to sandwiches, sauces and dips.
• You can also add mustard seeds to breadcrumbs for making coating.
• Crush few mustard seeds and add with other spices to make spice rubs and marinades.