Mustard Seed Cooking Tips

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• There are three types of mustard seeds; yellow, brown & black. Yellow are the mildest and black are the spiciest.
• All mustard seeds become more intense in flavour when ground & mixed with water.
• Mustard seeds are an important spice in Indian cooking, particularly for vegetarian dishes such as sag aloo, bombay potatoes & brinjal.
• Mustard seeds are also one of the five ingredients in Panch Phoran, a whole spice mixture used to flavour vegetable dishes and dhals.
• Try adding whole of ground mustard seeds to give your homemade salad dressing to give a bit of heat and crunch.

• Whole mustard seeds are an important ingredient when pickling or brining as they add a slight heat & savouriness to the liquid. 

• Lentil and sweet potato cottage pie
• Sag aloo (potato & spinach curry)
• Baked Potato with spicy dhal

• Spice Flavour Profile

Mustard is a hot spice meaning it brings warmth and spiciness to your food. They are spicy, savoury & a touch bitter.

• Spice Pairings

Mustard seeds pair really well with cumin & fenugreek, typically for vegetarian cooking. The panch phoran mixes cumin, mustard, fennel, nigella & fenugreek. Mustard also compliments parsley & onion for more savoury European cooking.