Mustard seeds brown whole

also: brown mustard

Description:
Mustard is one of the oldest cultivated plants and was already known in the time of the ancient Egyptians as a spice and oil supplier. In Europe, the pungent grains are used to make the famous Dijon mustard, which is often eaten with roasted meat. Otherwise, the brown mustard is mainly a spice of Indian cuisine. Roasted in clarified butter or without fat, it is the basis of numerous curries and a seasoning ingredient for dals and marinades.

Usage:
To make a mustard paste, you should soak you grains in water. Due to an enzyme that is activated by water, the mustard becomes increasingly spicy. To stop this, vinegar can be used to stop the process at the desired time. You can then salt the mustard as required, season it (e.g. with onion, tarragon, garlic) and grind it with a hand blender. Mustard prepared in this way will remain somewhat grainy. For a creamy mustard, the same preparation based on mustard flour is recommended.
For Indian dishes, roast the mustard in clarified butter or without fat and stir it into the dish.

Known dishes:
Mustard

Aroma/Taste:
Characteristic aroma, spicy taste

Harmonizes with:
Fenugreek, dill, tarragon, garlic, cumin, pepper

Origin:
Ukraine