Mustard seeds possess powerful antimicrobial properties. In some places, farmers grow black mustard during the winter by using stored moisture, while in other areas, they grow it with irrigation.
Initially, people preferred small black-brown grains. However, with the introduction of hybrid varieties, only the larger brown grains with high oil content are now accessible.
Whole seeds when fried in ghee produce nutty flavor that is useful as garnish and seasoning for other Indian dishes. The flavor of mustard seeds adds nice and wild aroma in Indian dishes. Seed’s spicy flavor enhances the food uniquely.
Powder of mustard acts as an emulsifier in preparation of mayonnaise and salad dressings whereas ground mustard provides flavor and consistency in curries. They have very strong and distinct flavor thus making them very popular in Indian and Southeast Asian dishes. Black seeds are most pungent in taste.
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