Description
Botanical name: Brassica nigra
Spicy Pantry Black Mustard Seeds deliver sharper pungency and bolder heat than yellow varieties, perfect for aggressive tempering in Indian curries and oil infusions. These whole seeds pop dramatically in hot oil for intense flavor release.
Ignite South Indian tadkas and fish curries with Spicy Pantry black mustard seeds – sharper pop and deeper pungency than yellow seeds.
About the product:
Spicy Pantry Black Mustard Seeds offer aggressive heat, nutty aroma, and sinus-clearing pungency that transforms when bloomed in hot oil. Larger and more potent than yellow mustard seeds, they create the crackling foundation for authentic South Indian, Bengali, and coastal curries.
Use them whole for maximum texture and oil infusion, or grind into pastes for fish marinades and vegetable masalas where bold flavor is needed.
Key benefits:
- Aggressive pungency: Sharper, hotter bite than yellow seeds with sinus-clearing heat.
- Dramatic popping: Creates audible sizzle and oil infusion for restaurant-style tadka.
- Coastal essential: Defines Kerala fish curry, Bengali mustard paste, and South Indian sambars.
- Oil extraction: Whole seeds release more essential oils than powder for deeper flavor infusion.
Suggested uses:
- Temper aggressively in coconut oil for Kerala fish curry, meen moilee, or prawn masala.
- Bloom with curry leaves and dried chilies for South Indian vegetable thoran or avial.
- Grind with vinegar into Bengali-style mustard paste for fish or vegetable dishes.
- Add whole to oil infusions with garlic and chilies for fiery finishing oil.
Product details:
- Brand: Spicy Pantry.
- Form: Whole black mustard seeds (Brassica nigra).
- Texture: Larger, darker seeds than yellow mustard with bold popping action.
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Suggested storage: Store in a cool, dry place away from light; reseal tightly after use.
FAQ:
Q1. What are black mustard seeds used for in cooking?
Black mustard seeds bring a strong, spicy flavor to Indian curries, pickles, and chutneys and are a key part of many regional tadka or tempering mixes.
Q2. How do you temper black mustard seeds?
They are briefly fried in hot oil or ghee until they begin to pop and release aroma, then poured over cooked lentils or vegetables.
Q3. Can black mustard seeds be ground into mustard paste?
Yes, they can be ground and mixed with liquid and other spices to create pungent homemade mustard pastes or condiments.
