Ceylon Mustard Seeds

Description

Ceylon mustard seeds, cultivated in the fertile soils of Sri Lanka, are culinary powerhouses waiting to be unleashed. These tiny, round seeds come in black and white varieties, each boasting a unique flavor profile that adds a delightful kick to various dishes.

Flavorful Delights

• Black Mustard Seeds: Renowned for their pungent and sharp flavor, black mustard seeds are a staple in Sri Lankan cuisine. They are often tempered in hot oil at the beginning of curries to release their robust aroma and kickstart the flavor development process. Black mustard seeds also feature in spice mixes like sambar powder, adding depth and heat to lentil stews and South Indian curries.
• White Mustard Seeds: Milder than their black counterparts, white mustard seeds offer a more subtle heat with a nutty and slightly sweet undertone. They are commonly used whole in pickling brines, contributing to the tangy and flavorful profile of pickled vegetables. When ground, white mustard seeds form the base of classic yellow mustard, a condiment enjoyed worldwide.

Beyond the Culinary Realm

Traditionally, mustard seeds have held significance in Sri Lankan culture beyond the kitchen.

Ayurvedic Medicine: In Sri Lankan Ayurveda, mustard seeds are used in various applications for their purported medicinal properties. Black mustard seeds, with their stimulating properties, are used in poultices for pain relief. Oil extracted from mustard seeds is also believed to have antiseptic and antifungal properties.