Spicy brown or “deli style” mustard is also commonly used in the subcontinent . The seeds are coarsely ground, giving it a speckled brownish-yell. In general, it is spicier than yellow mustard. Brown Mustard seeds are extensively used in Indian cooking like dals & vegetable dishes. Commonly mustard seeds are gently ‘popped’ in ghee/oil at the beginning of cooking to release flavour or used as part of ‘tarka’ and added to cooking near the end.
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