Nutty, tart, typically mustard-like with notes of black pepper, horseradish and juniper, medium heat Application: whets your appetite: The small brown grains have it all. Their taste is mild and nutty, but as soon as you crush or chew them in a mortar, they develop their aromatic spiciness. When it comes to mustard seeds, the darker, the sharper — because the dark grains have a higher content of vegetable spicers. The whole grains are great for pickling pickles and sour preserves, as well as seasoning sauces, chutneys and funds. Delicious in chicken curry, legumes or vegetables in coconut milk. The brown grains are also widely used in Indian and Bengali cuisine. Tip: when freshly roasted, the mustard seed develops a particularly nutty aroma. Freshly ground, it is suitable for seasoning pastes and dips or as a delicious roast crust. Ingredients: mustard seeds brown Contents: 52 g