Many southern Indian dishes fry mustard seeds whole in hot oil at the beginning of cooking, a method known as 'tempering' or 'tarka', which brings out a sweeter side of their taste. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water.
Pepper is best ground directly on to food. For spicy food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.
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