By Devi Poojari
From tangy and pungent to sweet and spicy, this widely used condiment has multiple styles. Here’s a lo-down on how to use them.
This fermented mustard paste is delicious and used liberally in Bengali cooking for curries like kosha mangsho or kasundi maach.
Made from de-coated and ground mustard seeds, this dry powder works wonders while making kanji, which is the Indian equivalent to kombucha.
Silky smooth and sweet, this mustard is perfect to use in dips and sandwiches.
Full of texture and with an intense punch of tangy flavour, it adds crunch to rich dressings or sauces.
This variety gets its colour from the hulls being left behind with the seeds; works well in lunch wraps or spreads.
The bright yellow, less-spicy variation of mustards is a must-have on hot dogs and burgers.
This moderately acidic type is a pantry essential to enhance flavours of vinaigrettes and pan sauces.