Mustard Seeds: Little Orbs with Bold Intent
Mustard seeds may be tiny, but they’re culinary firecrackers. These round seeds, usually black, brown, or yellow, have been flavoring kitchens and healing bodies for thousands of years. Once they hit hot oil and begin to pop, they release a nutty, spicy aroma that’s instantly recognizable in Indian tadkas and beyond.
Flavor Profile
- Pungent, sharp, and slightly bitter when raw
- Nutty and aromatic when toasted or tempered in oil
Kitchen Charmers
- Essential in South Indian and Bengali tempering (tadka)
- Used in pickles, curries, stir-fries, and mustard-based sauces
- Ground into pastes or powders for marinades and dressings
Medicinal Value
Contains compounds with antibacterial and antifungal properties
Traditionally used to aid digestion and stimulate appetite
Mustard oil is believed to boost circulation and relieve muscle pain
