SFL Mustard Seeds, Whole Brown – Resealable Pouch – Kosher Certified...

Description

Mustard (Brassica Nigra) has long been used in culinary creations. Mustard derives from the Latin Mustum Ardens which means that “burning should”, as a result of the pungent smell mustard seeds give when pounded. Within the Middle Ages Mustard was once ground and added to wine to make an early version of table Mustard. All Mustards derive from three members of the cabbage circle of relatives, Nigra produces Black Mustard, Juncea produces the Brown, and Alba produces the White. Black Mustard seeds are about 2-3 millimeters small, prized for their distinctive flavor and repeatedly used in Indian cuisine. The Black and Brown have the strongest flavors of the three types.ÊSuggested Use: Whole Mustard Seeds are used to make pickles and chutneys. In South Asian cuisines mustard seeds are heated in oil until they ‘pop’ then they’re allowed to cool and more Indian spices are added to the mustard seeds. Ingredients: Black Mustard Seeds. Basic Prep: For very best results, mix dry mustard with cold water and let stand for 10-30 minutes before the use of. When cooking, add mustard seeds toward the end and heat gently.

Spices For Less Brand
Kosher Certified under the OK