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Garg Dastak Rai

: Garg

Rai or Mustard Seeds - in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor.

: INR 30
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: 1
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Descriptions & Uses : The larger yellow variety, known as white mustard are much les pungent. A hot flavor is released when its powder is mixed with water. The seeds can be put whole into very hot oil and popped. Raw food can be cooked in this flavored oil or it can be poured over some dishes just before serving. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetable, beans, pastries and pickles.

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