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.

Try these recipes:  Mustard Caviar,  Indian Potatoes with Mustard Seeds 

Country of Origin: USA

Net Wt. 1.7 oz. (1/4 cup jar), 3.4 oz. (1/2 cup jar), 4.0 oz. (polybag), 8.0 oz. (large polybag)