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Brown mustard seeds are used in cooking for their pungent, nutty flavor in dishes like Indian curries and for making specialty mustards like Dijon and Russian table mustard. They are also used in hot oil tempering, spice blends, and some homeopathic remedies for conditions like congestion and inflammation.
Culinary uses
Tempering: Brown mustard seeds are often "popped" in hot oil to release their flavor before being added to curries, dals, and vegetable dishes in Indian cuisine.
Mustard pastes and sauces: They are a key ingredient for creating fiery pastes, sauces, and condiments, including Dijon and Russian table mustard.
Spice blends: The seeds are incorporated into various spice blends and seasonings to add depth and complexity.
Vinegars and oils: They can be used to infuse oils and vinegars.
"Mustard caviar": Whole seeds can be softened in wine or vinegar to create a unique texture.
Health and other uses
Digestive aid:
Crushed or ground mustard seeds can stimulate digestion.
Anti-inflammatory:
They have anti-inflammatory properties that may help with conditions like arthritis.
Respiratory relief:
Mustard seed preparations have been traditionally used to relieve congestion and respiratory discomfort.
Nutrient-rich:
They are a good source of minerals such as selenium, magnesium, and manganese.
Other:
They can be used in poultices and liniments for their "heat" and to make incense.
Why they are used
Flavor: They have a richer, spicier, and more pungent flavor compared to yellow mustard seeds.
Heat release: Heating them in oil releases complex aromatic compounds and enhances their heat.
Higher sinigrin content: The sinigrin in brown mustard seeds creates a more pronounced pungency.