How to Use Black Mustard Seed

A staple seed for bold, spiced cooking: a sharp, pungent bite once heated in oil, mellowing to a nutty aroma.

Native to India.

Here is how to cook with Black Mustard Seed, with a simple infusion option too. One ingredient. Nothing added.

How to Use Black Mustard Seed

Ways to use Black Mustard Seed in the kitchen:

• Tempering: Hot Oil Tadka
• Curries: Indian
• Pickles: Whole Seeds
• Spice Blends & Rubs: Grinding

Tips

• Storage: Store in a cool, dry place, tightly sealed.
• In the kitchen: Used for tempering (tadka) in hot oil, in Indian curries, pickles, spice blends and rubs, fried until they pop for vegetable and dal dishes.

Tasting Notes

Pungent Seeds That Turn Nutty When Toasted

• Aroma: Sharp And Spicy
• Taste: Pungent, Nutty
• Body: Rich And Intense
• Finish: Warm, Lingering Heat
• Intensity: Bold And Punchy
• Best With: Curries And Pickles