Mustard Seeds Sarson Seeds KhanaPakana Brand 2 LBs
Mustard seeds have been highly prized medicinal as well as culinary spice being in use since ancient times. The seeds are obtained from mustard plant belonging to brassica family which also includes cabbage, broccoli, brussels sprouts etc. Scientific name: Brassica juncea. Mustards are native of Asia minor, but now cultivated as a main commercial crop in Canada, India, China, and temperate climates of European region.
Wake up taste buds
Manufactured/Packed for:
KhanaPakana
Country Of Origin: Product of USA
Product Weight: 2 LBS (0.9 KG)
Storage Instructions: Store whole mustard seeds in airtight containers in a cool, dry place up to one year; ground and powdered mustard up to six months.
Package: Packet
Health Benefits of Mustard Seeds:
Mustard not only stimulates the appetite by increasing salivation by up to eight times, it also has digestive, laxative, antiseptic, and circulative stimulant properties.
As a digestive aid in moderation, mustard neutralizes toxins and helps ward off an upset stomach.
Mustard also contains sulphur, which has been used as a treatment for skin diseases.
Mustard plasters or poultices have been applied to the chest to aid in clearing the sinuses and decongest the lungs.
Mustard greens are not recommended for those with thyroid problems as they can cause the thyroid to increase in size.
Culinary Uses:
Tadka or Tempering is a cooking method in which cooking oil is heated till very hot and whole spices are added to it and fried. This oil and spice mix is then added as a final touch or garnish to the dish. In Indian cooking, Rai/ Sarson is often part of the Tadka in a dish. The flavor of mustard seeds adds nice and mild aroma.
In India, the seeds are often toasted until they split open much like popcorn does. Beware overcooking the seeds as they will burn and turn bitter.
Mustard Seed’s hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings. Whole Mustard Seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown Mustard Seeds are an important flavoring in Indian dishes
The brown /black mustard seeds are commonly used as dried spices, especially in South Indian cooking where they are known as rai.
The seeds are fried in hot ghee or oil till they pop, sputter and turn gray when they release their nutty, pungent flavor. They are usually fried with other fresh or dried spices like cumin, asafetida, chilies and turmeric before they are added to other Indian food like to dals, curries or vegetable dishes.
Brown Mustard seeds are also used as a garnishing spice when they are dry roasted or sautéed in oil with whole red chilies and fresh coconut and then sprinkled on steamed vegetables or on dal or lentils.
A pinch of mustard seeds certainly enhances salad dressings and can be used in all foods needing a bit of flavor. In Indian food, mustard seeds are often used to complement potato, cabbage and green beans.
