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Spices
Adavi Avalu
₹69₹79 Save 13%
Wild mustard seed. Small, dark and pungent; they pop hard in hot oil, so keep the lid within reach.
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Wild mustard seed. Small, dark and pungent; they pop hard in hot oil, so keep the lid within reach.
Add towards the end rather than the start — a long simmer flattens the aroma these are bought for. Ground spice wants a moment in hot oil or ghee before the rest goes in; that bloom is where most of the flavour comes from. Start with a quarter teaspoon for four people and go up from there.
UseA quarter teaspoon seasons a dish for four. Add late, so the aroma survives the cooking.
Bloom itA few seconds in hot oil or ghee before the other ingredients. It changes how much of the flavour you actually taste.
Keep dryA dry spoon every time. One wet spoon is what turns a jar of ground spice solid.
- Single-origin
- Shade-dried
- Stone-ground
- Hand-picked
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