Enesar Mustar Seeds are whole mustard seeds harvested from mustard plants, the small round seeds commonly obtained from varieties in the Brassica and Sinapis families. These seeds have a warm, pungent aroma that becomes nutty and more complex when toasted, and they are a staple spice in cuisines worldwide for pickles, spice blends, marinades, sauces and tempering. Mustard seeds contain natural oils, protein, fiber and trace minerals; when crushed or mixed with liquid the enzyme myrosinase acts on glucosinolates to produce the characteristic sharp, tangy compounds that give mustard its heat. Whole seeds keep their flavor far longer than ground powder, and when stored in an airtight container in a cool, dry, dark place they typically retain quality for up to one to two years. Please note that mustard is a recognized food allergen, so anyone with a mustard allergy should avoid use.

To use Enesar Mustar Seeds, toast whole seeds briefly in a dry pan over medium heat until they become fragrant and begin to pop, then add them to dals, curries, stir-fries or pickling syrups to release their flavor. Grind seeds into powder for spice rubs or to make prepared mustard by mixing the powder with water, vinegar and salt, allowing the flavors to develop for a short time before serving. Seeds can also be soaked and sprouted for fresh spicy sprouts or gently crushed and fried in oil for tempering (tadka). After opening, keep the seeds in an airtight container away from light and heat to maintain their aroma and potency.