- There are three main varieties of mustard seeds: yellow, and the ones used in Indian cooking – brown and black – which are interchangeable.
- Raw mustard seeds have almost no smell, but on cooking they acquire a distinctive, acrid, baked-earth aroma that dominates any dish. The seeds are sharp, nutty, slightly bitter and aromatic in taste.
- Their heat is often misjudge, so be careful when adding them to recipes. Mustard paste has a unique flavor that hits you in the nose.
- Try Black mustard seeds from Bhojanyan and enhance your curries and marinates.
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