Although black mustard seeds offer the best flavour and a larger proportion of volatile mustard oil than brown mustard seeds, brown mustard seeds are more frequently utilised in Indian cookery. White mustard has a stronger flavour and is a larger yellow kind. Powdered mustard is flavourless when it is dry, but it develops a spicy flavour when mixed with water.
It is possible to pop the seeds whole in extremely hot oil. This flavouring oil can be drizzled over various dishes just before serving or used to prepare raw foods. In salad dressing recipes, mustard is used to help emulsify liquids, blend oil and vinegar, and add a spicy flavour. They are crucial ingredients in a lot of regional cuisines.
Among all spices, mustard is one of the oldest. There are numerous health advantages in these little seeds. Protein, fibre, vitamin C, and several B-complex vitamins are all found in abundance in mustard
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