Mustard Seed

Mustard seeds bring a sharp and pungent kick.

Flavor

How to use it

Blooming for Flavor. Crushing and mixing with water activates myrosinase for pungency release.

Grinding for Heat. Grinding mixes myrosinase with water, heightening heat.

Common mistakes

• Skipping blooming leaves allyl isothiocyanate unactivated.
• Poor storage ruins myrosinase, dulling heat.

What goes with mustard seed

• Vinegar. Vinegar activates mustard seed enzymes, intensifying its pungency.
• Curry Leaf. Curry leaf and mustard seeds sputter together in hot oil as a classic tadka.
• Honey. Honey's sweetness tempers mustard seed’s sharp heat.
• Cumin. Both bloom in hot oil and add sharp, earthy notes to curries.
• Turmeric. Turmeric adds earthy color and flavor beside mustard seed's sharp pungency in curries and pickles.
• Vegetable Oil. Hot oil blooms mustard seed's pungent flavor and pops the seeds.
• Cabbage. Mustard seed cuts through cabbage's earthy taste with pungent heat.
• Mayonnaise. Mustard seed's pungency livens up mayonnaise’s creaminess.

Try tonight

• Sharp salad dressing.
• Spice rubs for grilled meats.
• Punchy barbecue sauces.

Storage

Store in an airtight container in a cool, dry place.