About the product

Mustard seeds are an essential tempering spice that adds nutty pungency and visual character to South Indian dishes and pickles.

Sensory character

Mild when whole, becoming pungent and nutty as the seeds crackle in hot oil.

Cooking and serving ideas

• Temper curries, dals, chutneys and vegetable dishes
• Add to pickles and spice blends
• Use in tadka with curry leaves, chilli or asafoetida

A useful technique

Heat the oil, add the seeds and cover loosely if needed. Continue when they begin to pop; under-heated seeds stay hard, while burnt seeds taste bitter.

After opening

Keep dry and tightly sealed. Whole mustard stores well, but protect it from moisture and cooking steam.

Good to know

Small differences in natural colour, size and aroma are normal for agricultural ingredients. Review the current pack label for net quantity, ingredients, allergens and statutory declarations. Adjust quantities to your recipe and personal taste.