Description
Description
Black mustard seeds are the most pungent of the three but are also the least common. Brown mustard seeds are less spicy than black and spicier than white mustard seeds, as can be seen in most types of brown mustard condiments. 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. If you breathe in a palm-full of the spice, you’ll detect no aroma. It’s when you fry them that a fabulous and slightly nutty fragrance is released. And don’t get me started on eating the spice raw. The taste is face-warping bitter. From magnesium to phosphorus to selenium, mustard seeds are rich in minerals and nutrients. Including the spice in your diet also means a steady supply of calcium, iron, zinc, omega 3 and manganese. At Namma Jallikatt we are committed in offering you fresh and the finest quality of natural handpicked organic grade-A spices. We are passionate about our quality and we wanted the best quality of products reaching to our customer.
How To Use
It is one of the most versatile spices to fill your pantry cupboards. It’s hot and spicy flavour works on appetizers, side dishes and the main course. A lot of Indian dishes Mustards are used as more of a seasoning than a base flavor. They really perk up a lentil or rice dish when fried in a little oil.
