White mustard (sada shorshe) is actually yellowish brown in colour and packs less pungency than its darker cousin, the brown/black mustard. Seemingly aroma-less, white mustard releases its pungent, earthy aroma once soaked and ground.
flavor
earthy
aroma
pungent, sharp
appearance
white mustard appears as yellowish brown little grains without any external aroma
storage
store them whole in tight jars, away from sunlight and moisture; use them as per your recipe
what you can cook with
The quintessential Bengali flavour profile is “mustardy”. Ground white mustard can pepper up any citrusy, earthy spice mix. Or you can keep it minimal to let it shine on its own, like we did.
