The finest quality Ground Mustard
Mustard seeds are the smallest seeds of the various mustard plants. The seeds are about 3 mm in diameter and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra) brown Indian mustard (B. juncea) and white mustard (B. hirta/Sinapis alba).
Mustard has provided pungent flavorings green vegetables and medicinal compounds dating back to at least 400 B.C. in the West and were first mentioned in herbal medicine in China in A.D. 659. The Greek physician " Dioscorides used Mustard as an emetic and Pliny the Elder (23-79) noted in his Historia Naturalis that Mustard grew everywhere in Italy and was not only a great boon to cuisine but he also listed forty medical remedies with Mustard as the chief ingredient
Powdered Mustard has no aroma when dry but a hot flavor is released when it is mixed with water.
Mustard Seed's hot and spicy flavour enhances meats fish fowl sauces " and salad dressings. Whole Mustard Seeds are often used for pickling or in boiling vegetables such as cabbage. Brown Mustard Seeds are an important flavouring in Indian dishes.
Indians have used mustard seeds in their food for over two thousand years.The French have used mustard seeds as a spice since 800 AD and it was amongst spices taken by the Spanish on explorations throughout the fifteenth century.
Aavakaaya Sasive is a variety of Indian pickle consisting mainly of mangoes red chilli powder and aavaa pindi (powdered mustard) preserved in Mustard oil is popular in South India with its origin in Andhra Pradesh.