TRS Brown Mustard Seeds 100g
£0.69
TRS Brown Mustard Seeds 100g are an essential whole spice used throughout Indian, South Indian, Sri Lankan and Asian cooking. Also commonly searched as rai, sarson seeds or black mustard seeds, they release a distinctive nutty, pungent aroma when heated in oil.
Brown mustard seeds are traditionally used for tadka and tempering. Add them to hot oil and allow them to begin popping before adding curry leaves, dried chillies, cumin, hing or other spices.
They are ideal for seasoning dals, sambar, rasam, vegetable curries, potato dishes, coconut chutney, tomato chutney and homemade pickles. Whole or crushed mustard seeds can also be used in marinades, spice blends, sauces and savoury condiments.
The convenient 100g pack is suitable for regular household cooking and spice-cupboard storage. Order TRS Brown Mustard Seeds 100g online from Pick N Save UK with your Indian spices, masalas, lentils and everyday groceries.
• TRS Brown Mustard Seeds 100g
• Whole aromatic mustard seeds for Indian cooking
• Also commonly searched as rai or sarson seeds
• Ideal for tadka, tempering, dals and curries
• Perfect for sambar, rasam, chutneys and pickles
• Releases a rich aroma when heated in oil
• Suitable for Indian, South Indian and Asian recipes
• Convenient 100g pack for home cooking
Brand: TRS
Product Name: Brown Mustard Seeds
Pack Size: 100g
Product Type: Whole Spice
Category: Herbs, Spices and Masalas
Also Known As: Rai, Sarson Seeds, Brown Mustard Seeds
Taste: Pungent, warm and slightly nutty
Uses: Tadka, tempering, curries, dals, sambar, rasam, chutneys, pickles and vegetable dishes
Storage: Store in a cool, dry place away from direct sunlight. Keep the pack tightly sealed after opening.
Ingredient: Mustard seeds.
Allergen Advice: Contains mustard.
Always check the product packaging for the latest ingredients, allergen declaration, nutrition and dietary information before use.
Heat oil or ghee, add mustard seeds and allow them to pop. Add curry leaves, dried chilli, garlic or hing before pouring the tempering over cooked dal.
Use brown mustard seeds with curry leaves, dried chillies and hing to prepare a traditional tempering for sambar.
Temper mustard seeds in oil before adding potatoes, cabbage, okra, beans or other vegetables.
Use whole or lightly crushed mustard seeds in mango, lime, chilli and mixed vegetable pickles.
Add popping mustard seeds and curry leaves as a final tempering over freshly prepared chutney.