Omega Mustard Seed: small mustard seeds for tadka, pickles, chutneys and homemade mustard. Single 1 kg pack.
Mustard seeds are small round seeds that pop and turn nutty when fried in hot oil. They are a staple of South Indian tadka for sambar, coconut chutney, lemon rice and upma, and are used in Bengali fish curries, pickles and homemade mustard. Cover the pan when tempering, as the seeds jump. Ground mustard seed adds pungency to dressings and marinades. Mustard seeds are the small round seeds of mustard plants, usually 1 to 2 mm across and yellowish white to black in colour. Whole mustard seeds keep for a long time in a closed jar, away from moisture. The seeds may come from black mustard, brown mustard or white mustard plants. Crushed with water, vinegar and salt, mustard seed makes homemade mustard, and whole seeds add pop to pickles.
