NATURAL BLACK MUSTARD SEED WHOLE

Description Black Mustard Seed, Natural, sustainably sourced Black mustard seeds are tiny strong seeds with a strong flavor and pungent aroma. It is most commonly used in Indian cooking is high in nutritional value and low in calories. The seeds are also a rich source of oil and nutrients like selenium, manganese, iron, zinc, calcium, dietary fiber, and protein. They are mostly used in lentil soups, curries, sauté, and roasted dishes. Our rigorous standards ensure that our spices are grown and processed without the use of any chemicals or pesticides. It is vegan, vegetarian, and gluten-free. The fine texture blends well with any dish giving you a flavorsome bite every time.  Key Characteristics Sneak Peek Storing Tips Try Something New Scientific name: Brassica nigra Origin: India Active compounds: Rich source of fiber, selenium, magnesium, and manganese Storage: Store in a tightly sealed container in a cool, dark place Add It: Black mustard whole is used in traditional five spices along with many other dishes for their pungent aroma and heat. Processing: Whole Sustainability: Natural Appearance: Tiny black seeds in round shape Flavor Profile: Bitter and pungent flavor Recipes Spiced Spinach Ingredients: 2 lb. spinach; 1 tbsp sesame oil; 1 dried red chili; 1 tsp black mustard seeds; 3 garlic cloves, thinly sliced; ½ tsp salt + more to taste Instructions: • Remove the tough stems from the spinach and rinse the spinach thoroughly and drain the water. Set aside. • Take a large frypan and warm the oil over high heat. Once the oil is hot enough, add the chili and fry while stirring continuously. Make sure the chili has turned dark brown. • Add the mustard seeds and cover the pan. Once the seeds stop spluttering, remove the pan and add the garlic. • Once the garlic is cooked and turns golden brown, add the spinach, handful at a time, and stir gently. • As soon as the spinach leaves wilt, add more. Add all the spinach leaves like this and stir well. • Add ½ tsp salt and cook, stirring continuously until the excess moisture evaporates for about 5 minutes. Adjust the seasoning with salt. • Serve warm at room temperature. Certification