When combined with water and other ingredients, they produce the characteristic pungent flavor and aroma associated with yellow mustard condiments.
This strong flavor development is due to the enzymatic reaction between a compound called sinigrin within the seed and an enzyme called myrosinase, which is activated by moisture.
May also be used whole or ground in pickling brines or added to curries for a touch of heat and flavor.
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Aditya Exim Traders
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Aditya Exim Traders
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trade@adityaeximtraders.co.in
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building no-13,khatha no-35,road street-1st cross tulsinagar near landmark hosahali gorlara ,bengaluru post ,karnataka
