Description
Same seed, two results. In hot oil the seeds pop and go nutty and mild. In cold water, crushed, they turn sharp – that reaction only happens cold, and heat shuts it down.
Brown seeds run hotter than yellow, and they're the standard for tempering: heat oil or ghee, add a spoonful, wait for the popping to slow, then pour the lot over dal or into a pan of cabbage. Also good in pickling brine, or crushed into vinegar for a mustard of your own.
Ingredients
Whole brown mustard seed.
Allergens
Free of all nine major U.S. allergens. Mustard is a declared allergen in Canada and the EU.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
