The pungency of brown mustard seeds intensifies when they are crushed and mixed with water, which activates an enzyme that creates a spicy, volatile oil.
Tempering (Tadka/Bagar): Frying whole brown mustard seeds in hot oil until they pop is a fundamental technique in Indian and Bangladeshi cuisine. This process transforms their sharp heat into a complex, nutty aroma and flavor base for dals, curries, and stews.
Mustard Paste: They are used to make spicier condiments like Dijon mustard and traditional Bengali shorshe bata (mustard paste) for fish dishes.
Spice Blends and Pickling: Brown mustard seeds are a key component in many spice mixes, including the Bengali panch phoron (five-spice blend), and are widely used in pickles and chutneys.
Leaves: The young leaves of the brown mustard plant are also edible and used as greens in various cuisines.
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