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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