Mustard - Brown - Whole
Whole brown mustard seeds are preferred to their yellow counterparts in many African and Indian dishes due to their hotter, more pungent flavor. They are featured prominently in Southern India, where seeds are first dry roasted and fried in hot oil. The ground seeds are used in pastes for curries, especially on fish. Offering a long-lasting pungency, the seeds are also great with roasted and grilled beef, cabbage, strong cheeses, chicken, dals, cold meats, and sausages.
Net Wt. 1.6 oz. (1/4 cup jar), 3.3 oz. (1/2 cup jar), 4.0 oz. (polybag)