Mustard seeds
Small, round seeds that pop and turn nutty when bloomed in hot oil. A foundational step ('tadka') in Indian cooking and common in pickling brines.
Used for
- tempering oil
- pickling
- curries
- dals
In the kitchen
- Bloom in hot oil until they pop.
- Toast whole.
- Grind for mustard paste.
Picking it at the store
- Keep the pan covered while they pop. They jump.
- Black and brown mustard seeds are sharper than yellow; check which color a recipe expects.
Related terms
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