Black mustard seeds are a common ingredient in Indian cooking. They are often kept whole and fried (or toasted) before adding to a dish or including in a stir-fry along with other aromatic ingredients. White mustard seeds can be toasted to add to dishes or used for pickling.
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be coloured from yellowish white to black. They are an important spice in many regional foods. Mustard seeds will keep for up to one year if stored in an air- tight container in a dark, dry place. The mustard seeds naturally are packed with minerals and are rich in calcium, potassium, magnesium, and phosphorous.
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