Packing trademark pungency and a crunchy pop, we use mustard seeds to add punch and texture to Indian curries and vegetable dishes. We grind them coarsely into spice rubs for pork and toss a spoonful into sauerkraut or braised cabbage. Or we pickle them and use them for salads, like our Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette, or as an accompaniment to cheeses or charcuterie. (Or, mix the pickled mustard seed mixture to taste into mayonnaise as a terrific sandwich spread).
The easiest way to change the way you cook is to use high-quality spices—it will transform food with minimal effort. Fresh and potent, they pack a fresh, lively punch. We’ve sourced our Milk Street spice line from some of the best producers around the world to help you cook in a simpler, bolder way.