Description
- Taste and texture: Mustard seeds are small, round, and incredibly versatile seeds that have pungent taste.
- Versatile spice: Mustard seeds are widely used in Indian cuisine like curries, chutneys, and pickles. Mustard seeds are often used in spice blends for meat dishes or used as a flavoring agent in sauces and dressings.
- Fine quality: We provide finest quality of mustard seeds which are natural and are free from any additives or contaminants.
- Health benefits: Mustard seeds are used to treat a variety of ailments, including respiratory problems, rheumatism, and toothache.
- Nutrient rich: Mustard seeds are a great source of nutrients, including dietary fiber, protein, and minerals such as calcium, iron, magnesium, and potassium. They are also rich in antioxidants and phytonutrients.
Mustard seeds are small, round, and incredibly versatile seeds that are used in cooking across the globe. These tiny seeds come from the mustard plant, a member of the Brassicaceae family, which also includes other popular vegetables like cabbage, broccoli, and kale. There are three primary types of mustard seeds: black, brown, and white/yellow. Black mustard seeds are the most pungent and commonly used in Indian cuisine. Brown mustard seeds have a milder taste and are commonly used in European and American cooking. White or yellow mustard seeds are the mildest of the three and are often used to make the well-known yellow mustard condiment. Mustard seeds have been used for centuries as a spice and a medicinal herb. Ancient Greeks and Romans used mustard seeds as a flavoring agent in their dishes, while ancient Chinese physicians used them to treat a variety of ailments, including digestive problems and respiratory illnesses. In cooking, mustard seeds are used in various forms, including whole, crushed, or ground. Whole seeds are commonly used in pickling, while ground mustard seeds are used in making mustard condiments and in various spice blends. Mustard seeds are a great source of nutrients, including dietary fiber, protein, and minerals such as calcium, iron, magnesium, and potassium. They are also rich in antioxidants and phytonutrients that have been linked to various health benefits, such as reducing inflammation, improving digestion, and lowering the risk of chronic diseases. One of the unique features of mustard seeds is their ability to produce a pungent flavor and a spicy kick when they come in contact with liquid. This is due to the presence of an enzyme called myrosinase, which is activated when mustard seeds are crushed or ground and mixed with water or vinegar. This reaction produces a compound called allyl isothiocyanate, which is responsible for the pungent taste and aroma of mustard.