Add to Cart Add To Cart
  FENNAL SEEDS
  CUMIN SEEDS
  CORINDER SEEDS
  FENUGREEK SEEDS
  MUSTARD SEEDS
  GROUNDNUT KERNELS
                WHOLE SPICES
                 Dill Seeds
                 Guar Seeds
                 Guar Gum
                 Black Pepper
                 Castor Seeds
                 Isabgol(Psyllium Husk)
                 Turmeric
                 Senna Leaves
                 Halam
                 Red Chilli
                 Water Melon Seeds
                 Sesame Seeds
                 Ajwain(Bishop Weed)
                 Kalaunji (Black Caraway)
                 Yellow Mustard Seeds
                 PULSES/GRAINS
                 POWDERED SPICES
 

Cumin Seeds
 
Mustard Seeds

Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white. 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. Powdered Mustard has no aroma when dry, but a hot flavor is released when it is mixed with water. Mustard was used in ancient Greece and Rome as a medicine and a flavoring. Mrs. Clements of Durham, England, who made a fortune selling the dry, pale yellow mustard flour, invented mustard powder. Use in foods needing flavor highlights. Unlike other pungent spices, Mustard's flavor does not build or persist. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip.