Mustard Seeds Brown, Whole
Product Overview
Whole brown mustard seeds are incredibly pungent in flavour with a rounded, nutty edge. They derive from the Brassica Nigra plant, which is cultivated in South Asia. The seeds are left in hot oil to pop and crack before cooking curry within Indian cuisine.
Germany and Russia also capitalise on their flavour, using them within condiments such as whole grain mustard or within commercially made sausages and pickles.
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Ideally used in: Curries Dressings Marinades
Excellent with: Beef Chicken Game Lamb Pork Pulses Vegetables
Dietary Requirements: Gluten Free Salt-Free Vegetarian
Quick Mumbai Potatoes by Manju Malhi
Five-spice Fish, Maacher Panch Phoran (by Manju Malhi)
Parsnip, Pea and Carrot Curry (submitted by Darren Singh Mann)
Indian lentils with ginger and coconut milk (by Ghillie Basan)
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