Whole brown mustard seeds, packed by Malwatte in a 70g glass shaker bottle. The label reads Mustard Seeds, All Natural.
Mustard seeds taste mild until they are heated or crushed. Popped in hot oil they turn nutty and gently pungent, which is why they start so many Sri Lankan and South Indian dishes, from vegetable curries to coconut sambols and pickles.
In the pack
- 70g whole mustard seeds
- Glass shaker jar with a black screw cap and an "All Natural" label
- Manufactured and packed by Malwatte Valley Plantations PLC, Colombo
In the kitchen
Heat a little oil, add half a teaspoon of seeds and cover the pan until they stop popping, then add curry leaves, onion and dried chilli to temper a curry or dhal. The seeds can also be ground with vinegar for Sri Lankan pickles such as malay achcharu, or used whole in brines.
Storage
Keep the cap tightly closed and store the jar in a cool, dry place away from sunlight. Labels in this range say to use the contents within 60 days of opening.
Malwatte is the food brand of Malwatte Valley Plantations PLC of Colombo, a Sri Lankan grower, manufacturer and exporter of tea and spices.
