Mustard seeds are native to Southern Europe and Western Asia. Brown seeds are slightly more pungent than yellow seeds and are generally used in Indian dishes e.g. curries, Dahl’s. Yellow mustard seeds are generally used in pickling spice mixes and marinades. Mustard seeds have virtually no aroma. Characteristic mustard "heat" is released only when the enzyme myrosinase is activated in the presence of (cold) water. However, frying in oil or dry roasting seeds does not activate myrosinase (heat) resulting in an aromatic flavour. For this reason many curries display the nuttiness of mustard without the intense heat. Brown Mustard seeds are one of the five ingredients of Indian Panch Phora.
Uses and Ideas! ©
- Soak mustard seeds in cold water, mix with Dijon mustard, parsley & fresh breadcrumbs. Press onto lamb racks before roasting.
- Prepare a mustard and tarragon butter - combine soft butter with Dijon mustard, soaked mustard seeds and chopped tarragon. Spoon onto cling film and roll into a cylinder. Keep in the freezer and slice a butter disc to top grilled foods or toss through vegetables dishes.