These tiny spicy seeds used most commonly in South Asian cuisines and are the most aromatic of all mustard seeds. Black mustard seeds are dark brown with a slightly reddish hue with a flavour profile similar to wasabi and horseradish. When fried in oil they become sweet and mild with a slightly nutty aroma, making them well suited for dhal curries, roasted vegetable and sautéed potato dishes.
✓ Sauté in traditional South Asian sabhji dishes
✓ Tangy addition to most pickling recipes
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