One of the oldest spice in the world, it has excellent digestive property. Mustard is the second most widely used spice after pepper, its largest producer being Canada.
In India alone, Mustard is used in SO many ways - Whole, Pounded, Roasted, in spice blends, as a Paste, for #Pickling, as a Tempering, For its Oil - for cooking & for Massage while the leaves are also eaten as a part of the famous ‘#sarsondasaag ’.
This nose-tingling, pungent spice is found in 3 colors - yellow, brown & black. Its pungency increases with color - yellow has low pungency & black has the highest.
Each color variety has a specific size, of which black is the largest & brown the smallest. Funny enough, Mustard seeds do not have any aroma when whole, but impart distinct #flavour when added to food. Some people consider it as a secret spice for instant flavour too.
Follow us as @elthecook explores the depth of this ‘Pungent’ spice when tempered in hot ghee. Tempering releases multiple flavor compounds which results in a complex flavor profile of the final dish!
#dijonmustard #mustard #fishrecipes#salmonrecipes #bengalifoodie