Description
Yellow mustard seeds are the mildest mustard seeds. Whole, they have little flavour, but toasted or crushed they release their typical pungency.
In hot oil they pop like tiny popcorn: this is the Indian way of using them, to perfume spinach and vegetables. Crushed in a mortar, they go into vinaigrettes.
In hot oil they pop like tiny popcorn: this is the Indian way of using them, to perfume spinach and vegetables. Crushed in a mortar, they go into vinaigrettes.
