Mustard seeds (Brassica napus) are also famous as rai or sarson ke beej in India. All parts of the mustard plant (leaves, flowers, and seeds) are edible and possess numerous essential nutrients. These seeds are globally the third most common source of vegetable oil, after soya bean and palm oil.
There are numerous varieties of mustard seeds, but three are most suitable for culinary use, brown, black, and yellow seeds. We can find a Black variety of mustard seeds as a common spice ingredient in various Indian cuisines. The yellow and brown variants come in use for making mustard sauce, spreads, and condiments.
Mustard seeds have a sharp and slightly bitter flavor with a rich aroma. Before adding to any dishes, mustard seeds are stir-fry with other aromatic ingredients (commonly known as tadka in India). Regardless of their culinary uses, mustard seeds have numerous medicinal properties.
Reviews
There are no reviews yet.