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it has aspicyflavour, smells of nuts and is added to practically all dishes. They are used to flavour dals and vegetable dishes and have a spicy taste.
Use them to heat in fat until they start to "pop" (cover the pan when frying). They take the longest to fry of all the spices, so put them in first.
Mustard seeds are used throughout India as a spice and condiment to give a unique flavour to curries or dry dishes. They are added to heated oil and left to swell before the other ingredients are added. They are used with curry leaves and masalas to flavour potatoes and other vegetables prepared as a dry dish, or as tadka, which is added to sambhar, dals, coconut or tomato chutney. In Bengal, the seeds are also ground into a paste (sometimes with yellow mustard) and used in a variety of curry dishes.
In international cuisine, mustard is commonly used in mayonnaise, barbecue sauces, marinades, salad dressings, etc.
Nutritional value per 100g:
Energy - 2125 kJ / 508 kcal
Fat - 36g, of which saturated fat - 2g
Carbohydrates - 28g, of which sugars - 2g
Fibrous matter - 12g
Protein - 26g
Salt - 0,013g
Ingredients: whole mustard seeds.
Storage conditions: store in a dry, cool place.
Allergens: the product contains mustard.
Country of origin:
Indija
Country of manufacture:
Didžioji Britanija
Weight / Quantity:
100 g
it has aspicyflavour, smells of nuts and is added to practically all dishes. They are used to flavour dals and vegetable dishes and have a spicy taste.
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