Stronger than their yellow counterparts, these brown seeds are central to table mustard since ancient Rome. Potent and punchy, they are pure popping energy in a pan. How to use As with cumin, mustard seeds burn quickly so work quickly when you temper them in hot oil. Sizzled in ghee with curry leaves and whole red chillies they are the perfect addition to tadka to pour on top of top lentils. Sizzle with cumin and turmeric before stir frying vegetables. Be careful not to spill them though – mustard seeds have a propensity for bouncing off into every corner of your kitchen! Nutrition bits Ethically sourced No nasties added or goodness removed Hand picked and hand packed with love May contain tree nuts, peanuts, celery, mustard, sesame