Fox’s Spices Black Mustard Seeds 800g

Black Mustard Seeds

Fox’s Spices Black Mustard Seeds 800g are a punchy whole spice with a warm, nutty flavour and distinctive mustard heat. Small but packed with character, black mustard seeds are widely used in Indian cooking, particularly for curries, dals, pickles, chutneys and vegetable dishes.

One of the best ways to use black mustard seeds is to temper them in hot oil. As they heat, the seeds begin to pop and release their aromatic, toasted flavour into the oil, creating a flavourful base for spices, onions, vegetables and sauces. They can also be ground into spice blends or incorporated whole into homemade pickles and preserves.

Key Features:

• Generous 800g catering pack.
• Whole black mustard seeds.
• Stronger, more pungent character than milder yellow mustard seeds.
• Can be used whole, toasted, tempered or ground.
• Ideal bulk format for frequent cooking and batch preparation.
• Part of the Fox’s Spices range.

Recipe Inspiration:

• Make a traditional tadka by sizzling black mustard seeds with cumin seeds, curry leaves and chilli in hot oil, then spooning it over a freshly cooked dal.
• Create quick pickled vegetables with black mustard seeds, vinegar, turmeric and spices for a sharp, aromatic accompaniment to curries and rice dishes.
• Cook a South Indian-style potato dish by tempering mustard seeds until they pop before adding potatoes, turmeric, chilli and fresh coriander.
• Make a homemade spice blend by grinding toasted black mustard seeds with coriander seeds, cumin and other whole spices for marinades and curries.

Why do black mustard seeds pop when cooked?

Moisture trapped inside the seeds turns to steam as they heat, eventually causing the outer shell to burst. This is why mustard seeds are traditionally added to hot oil at the beginning of many Indian recipes.

What is the difference between black and yellow mustard seeds?

Black mustard seeds generally have a stronger, sharper and more pungent character than yellow mustard seeds. Yellow varieties tend to be milder and are commonly associated with prepared mustards, while black seeds feature prominently in Indian and South Asian cooking.

What does tempering spices mean?

Tempering, sometimes called tadka, involves briefly frying whole spices in hot oil or ghee to release their aromatic compounds. The flavoured fat and spices can form the beginning of a recipe or be poured over a finished dish just before serving.

Ingredients:

Whole Black MUSTARD Seeds.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.