Brown mustard seeds have a piquant, spicy flavour and aroma, considerably hotter than the yellow version and are often substituted for the much harder-to-find black mustard seeds.

To get the full benefit of their spicy kick, sauté them in hot oil first so that the flavour infuses into curries, stews and rice dishes.

Include them in pickles for their bold flavour.

How To Use:

Fried mustard seeds have a more subtle flavour and, along with the infused oil, are wonderful poured over lentils or rice or for seafood dishes.

Fry seeds in oil or ghee until they just start to pop then throw spinach, silverbeet, zucchini or cabbage into the pan. Cook until they just start to wilt.

Indian spiced potatoes with brown mustard seeds are a flavour packed side dish or sauté mustard seeds in butter and stir through creamy mashed potatoes.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.