Natco Mustard Seeds (100g)
Black mustard seeds are one of the most important spices in South Asian cooking, and they work in a way that's quite different from any other spice: when added to hot oil, they pop and splutter within seconds, releasing a nutty, pungent aroma that forms the aromatic base of countless dishes. This process — tempering, or tadka — is the foundation of South Indian cooking in particular, and black mustard seeds are almost always the first thing into the pan.
The flavour is sharper and more pungent than yellow mustard seeds, with a nuttiness that develops as they cook. They're essential for dal tadka, sambar, rasam, and vegetable curries, and they appear in pickles and chutneys where their heat and bite add depth. They can also be ground into a paste for marinades, or used whole in pickling brines alongside other whole spices.
Natco's 100g jar is the right size for regular use — a small amount goes a long way, and they keep their potency well in a sealed jar away from heat and light.
- Black mustard seeds — whole
- Pungent, nutty & sharp
- Essential for tempering (tadka) in South Asian cooking
- Use in dal, sambar, pickles & chutneys
- 100g jar
- Suitable for vegetarians & vegans
- By Natco
Original: $1.21
-65%$1.21
$0.42Natco Mustard Seeds (100g)
Black mustard seeds are one of the most important spices in South Asian cooking, and they work in a way that's quite different from any other spice: when added to hot oil, they pop and splutter within seconds, releasing a nutty, pungent aroma that forms the aromatic base of countless dishes. This process — tempering, or tadka — is the foundation of South Indian cooking in particular, and black mustard seeds are almost always the first thing into the pan.
The flavour is sharper and more pungent than yellow mustard seeds, with a nuttiness that develops as they cook. They're essential for dal tadka, sambar, rasam, and vegetable curries, and they appear in pickles and chutneys where their heat and bite add depth. They can also be ground into a paste for marinades, or used whole in pickling brines alongside other whole spices.
Natco's 100g jar is the right size for regular use — a small amount goes a long way, and they keep their potency well in a sealed jar away from heat and light.
- Black mustard seeds — whole
- Pungent, nutty & sharp
- Essential for tempering (tadka) in South Asian cooking
- Use in dal, sambar, pickles & chutneys
- 100g jar
- Suitable for vegetarians & vegans
- By Natco
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Description
Black mustard seeds are one of the most important spices in South Asian cooking, and they work in a way that's quite different from any other spice: when added to hot oil, they pop and splutter within seconds, releasing a nutty, pungent aroma that forms the aromatic base of countless dishes. This process — tempering, or tadka — is the foundation of South Indian cooking in particular, and black mustard seeds are almost always the first thing into the pan.
The flavour is sharper and more pungent than yellow mustard seeds, with a nuttiness that develops as they cook. They're essential for dal tadka, sambar, rasam, and vegetable curries, and they appear in pickles and chutneys where their heat and bite add depth. They can also be ground into a paste for marinades, or used whole in pickling brines alongside other whole spices.
Natco's 100g jar is the right size for regular use — a small amount goes a long way, and they keep their potency well in a sealed jar away from heat and light.
- Black mustard seeds — whole
- Pungent, nutty & sharp
- Essential for tempering (tadka) in South Asian cooking
- Use in dal, sambar, pickles & chutneys
- 100g jar
- Suitable for vegetarians & vegans
- By Natco
