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Organic Mustard Seed₹206.00 – ₹290.00
There are more than 40+ varieties of mustard plants, but the culinary mustard seeds come from the main three plants - black mustard, brown mustard and white mustard. The difference between them is of flavor. Yellow mustard seeds are indigenous to the eastern Mediterranean region, brown mustard seeds are native to the foothills of the Himalayan Mountains and black mustard seeds hail from the Middle East. History and Cultivation The mustard plants grow in the wild and according to the food historians they were first cultivated around 3,000 BC. Like many spices, mustard has a colourful history. Major commercial producers of mustard seeds include Canada, India, Nepal, Myanmar, Russia, Ukraine, China and the US. Our organic mustard seed is cultivated in india. Flavor of organic Mustard seeds Whole organic mustard seeds have no noticeable aroma, but once ground they are a bit pungent. Cooking releases an acrid, earthy aroma. How to Use organic Mustard seeds
- Ground mustard seeds can be used in deviled eggs, bean, cheese, ham and pork dishes. It can also be used in cocktail and barbeque sauces, and in soups or chowders.
- Ground and whole mustard seed adds flavor to sauces, dressings, and mayonnaise, as well as grilled and roasted beef, cabbage, strong cheeses, chicken, curries, dals, fish, and seafood, cold meats, rabbit, sausages and barbecue rubs.
- In India the nutty flavor of the mustard seed is intensified by cooking in hot oil before adding it to chutneys, curries, and sauces. Mustard seeds are also popular in pickling spices.
- Mustard seeds give strong aroma when paired with bay leaf, chili, coriander, cumin, dill, fennel, fenugreek, garlic, honey, nigella, parsley, pepper, tarragon and turmeric.