Mustard seeds are the fruit of the mustard plant, a member of the cabbage family. Brown mustard seeds are native to the Himalayan region of India, where their piquant heat features prominently in the traditional cuisine.
The raw seeds have virtually no aroma, but when ground or cooked, they release a pungent, earthy fragrance. Mustard seeds add aromatic depth to many dishes. Use them whole, ground, or crushed. We suggest dry roasting them or heating them in hot oil until they begin to pop, in order to coax out their deliciously nutty flavor. |
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Combine roasted INDIA TREE Brown Mustard Seeds with oil and lemon juice to dress a carrot winter salad; simmer in a spicy chicken curry; mix ground mustard seeds with oil and other spices to create a coating for baked fish. |
