Brown mustard seeds

Brown mustard seeds

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.

As of 1st January 2017 Cardamome and Compagnie has stopped trading. It has been a pleasure and we are very grateful to our loyal customers who have supported us over the years. Sadly our endeavour comes to an end. Our best wishing and happy cooking.