Black brown mustard seeds are commonly used spices in cooking, particularly in Indian cuisine, for their distinctive flavors and aromas. The oil content in these seeds can vary based on the type of seed and its processing.
The oil content in these seeds contributes to their distinct flavors and is also responsible for the pungency associated with mustard seeds. When these seeds are crushed or ground and combined with liquids like water, vinegar, or oil, they release compounds that create a characteristic sharp taste.
These seeds in cooking are often first fried in oil or dry-roasted to release their flavors before being added to dishes. The oil extracted from these seeds is also used in cooking, especially in regions where mustard seeds are common, for example, in various Indian dishes and pickling recipes.
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