Mustard Seed Brown

Mustard seeds have been a cooking staple for thousands of years. Used raw, their bitter flavor was strong enough to mask spoiling meat. To release their full potential, simply toss into already hot oil until they pop. Their one-dimensional bitterness blossoms into a sweeter pungency. Brown mustard seeds have a more intense flavor. They pack a punch, just like the Dijon mustards they’re used in. Also commonly used in Indian and Eastern cuisine.
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