6 Mustard seed Recipes From 5 Cuisines.

In South Indian cooking, hot oil and popping black mustard seeds are the opening move of a tempering that flavors dal, chutney and vegetable dishes, and the seeds turn nutty rather than hot once they crackle. Ground and mixed with liquid, the same seeds turn pungent and sinus-clearing, which is the basis of every prepared mustard from Dijon to English. Heat destroys that pungency, so mustard added at the end tastes sharper than mustard simmered.

6 recipes on this route