In Indian cookery, brown mustard seeds are a staple ingredient. Myrosinase is activated when it’s soaked in water, giving the meals a burst of taste and warmth. A tip, nonetheless, is to fry or toast the seeds in heated oil or ghee as an alternative. There’s not one of the acridness to create the nutty notes. If myrosinase has been crushed right into a powder, it must be added close to the top of cooking because it evaporates quick when heated.
There are three forms of mustard seeds: black, brown, and yellow. Whereas brown and black mustard seeds are utilized in India and its neighboring international locations, yellow mustard seedsalso referred to as white mustard seeds due to their sandy colorationare largely utilized in Europe and western Asia.
