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Loaded with vitamins and minerals, mustard seeds are a popular ingredient of Indian and American cuisine. The tiny round seeds were first used in temperate areas of Europe and slowly became popular in the regions of North Africa, Asia, and now the entire world is aware of its benefits. Available in different colours, mustard seeds have a plethora of health benefits and have been used for medicinal purposes for decades.
Black mustard seeds are amongst the top mainstay spices used in Indian cooking. When soaked in water the myrosinase is activated and the dish will benefit from an intense heat and pungency. A trick, though, is to heat or toast the seeds in hot oil or ghee instead. The nutty flavors are achieved with none of the acridness. Myrosinase dissipates quickly when heated so it should be added towards the end of cooking if it’s been ground into powder.
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