Brown mustard seeds, organic
These seeds are hotter and more pungent the yellow mustard. A frequent ingredient in pickles, also commonly found vegetables curries and sweet sour chutneys. In Asian, particularly Indian and African cuisine the seeds are toasted or fried in oil until they pop imparting a delicious nutty flavour.
Try simple stir fried vegetables with ½ tsp of mustard seeds, or lightly crushed mustard seeds, toasted cumin seeds and course salt as a dry rub for grilling or barbequing meat or fish.
