Mustard seeds are the main ingredient for tempering or doing tadka for a dish in South East Asia. Its also a part of the panch poran, or five-spice mix. It’s the main ingredient in most of the Bengali fish preparations. After being mixed with vinegar it is ground and made into a popular condiment known as Mustard Sauce. Mustard is rich in selenium, magnesium, phosphorus and many other minerals. It has anti-inflammatory properties as well as being good for bones, teeth, and gums
It is generally known as health benefiting spice. It is one of the common ingredients in Indian cooking, the most commonly used in making Indian cuisine.
|Recommended Application||Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheumatism and arthritis pain|
|Taste & Aroma||Mustard seed does not have any particular smell or taste|
|Product style||Whole or Ground|
|Cuisine||Pakistani, Bangladesh, Mediterranean and German|
|Handling & storage||Should be stored in an air – tight container and then place in an dark, dry place|
|Shelf life||1 year|
|Country of origin||Asia and Northern India|
Mustard seeds | Sarason ke beej | सरसों के बीज | കടുക് | கடுகு விதைகள்
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