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Yellow mustard seeds are also known as Rai. They are the mildest in flavor compared to brown and black. It can be used for tempering , to make pastes, dipping sauces , vinigarettes and in pickles too. Roasting will bring out an aromatic flavour.
by first macerating the seeds in vinegar or water. Grind them into a smooth paste, adding herbs and spices such as turmeric, garlic, pepper, paprika or any others that you prefer to give your homemade mustard its own unique taste.
Did you know? Myrosinase is the enzyme that creates the pungent taste of mustard.