Cole & Mason Brown Mustard Seeds
Eat our Brown Mustard Seeds with a lentil dal. Fry brown mustard seeds, cumin seeds and chilli flakes in hot oil or ghee to make the tarka for a dal. Cook the tarka until the seeds begin to pop, then pour into the dal and stir in.
Why not try building an Indian feast. In a similar way to making a tarka, add the seeds to oil until they begin to pop. Then fry boiled potatoes in the hot oil and season with salt and chilli powder to make Bombay potatoes. Or add the seeds to oil to form the base of a south Indian-style chicken curry.
Brown mustard seeds, or 'Brassica juncea', comes from a flowering plant in the same family as arugula, horseradish and wasabi.
The seeds are more pungent than the yellow variety. They're darker and spicier, so tend to be used more in Indian, African and Japanese cooking.
Supplier: The Spice Company