Black Mustard Seed is grown in the foothills of the Aravali Mountains in central India. These small dark seeds are praised for their sharp, nutty flavor. Fortunately, they mellow significantly when heated. In classic Indian dishes, they are "bloomed" in a pan with hot oil until they audibly pop - two minutes at most.
Use them for authentic asian stir fries, traditional indian dishes or even combined in a pickling brine! Be warned, using these mustards seeds alone can result in a sharp, bitter taste, but combined with the right ingredients and properly toasted, they add a huge amount of flavor.
COOKING
- Mix with honey, virgin olive oil and a splash of soy sauce
- Use in marinades and barbeque sauce to compliment, beef, pork, poultry
- Bloom in hot oil to imbue it with a nutty, sharp flavor prior to cooking a main dish
- Combine with corriander, salt and vinegar to pickle fresh vegetables
- Mix with horseradish, salt and sour cream for a potent condiment
- Pairs well with: black peppercorns, dill, parsley, vinegar, salt and soy
FLAVOR NOTES: Horseradish. Smoke. Nutty.
SUPPLIER: Burlap and Barrel