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Whole Brown Mustard Seeds - Buy Online


Because of their spicier, more pungent taste, whole brown mustard seeds are preferred over their yellow counterparts in many African and Indian recipes. In Southern India, where the seeds are first dry-roasted and then deep-fried in hot oil, they are widely used. The crushed seeds are used, particularly on fish, in curry pastes. The seeds provide a persistent sharpness and go well with grilled and roasted steak, cabbage, hard cheeses, poultry, dals, cold cuts, and sausages.