Black mustard seeds are amongst the top mainstay spices used in Indian cooking. When soaked in water the myrosinase is activated and the dish will benefit from an intense heat and pungency. A trick, though, is to heat or toast the seeds in hot oil or ghee instead. The nutty flavors are achieved with none of the acridness. Myrosinase dissipates quickly when heated so it should be added towards the end of cooking if it’s been ground into powder.

Mustard seeds come in three varieties: yellow, brown and black. Yellow mustard seeds (also called white mustard seeds since the sandy color can go either way) are used primarily in Europe and western Asia, whereas brown and black are used in India and the countries surrounding it.

Benefits:

Helps us in preventing and curing the following:

• Black Mustard Seeds can be used whole or ground fresh prior to application.
• Add Black mustard seeds to vinaigrette dressings, chutneys, pickling spices or toast and add with other Indian Spices for a homemade curry spice blend.

Other Names:

Black Mustard, Sarso Kali, Brassica Nigra, Raee Kali.

Safety Information:

• For Natural Taste & Freshness, Keep it in cool and dry place.
• Avoid direct Sunlight & Do not Refrigerate.
• Store the contents in an Airtight Container after opening the package.
• All herbal medicine should be used under Medical Supervision only.

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