Bangladesh
Spice
Shorshe (Yellow & Black Mustard Seeds)
魚料理の絶対的エース。弾ける香りとツンとしたペースト
Description
The identity of BD cuisine. Yellow (mild) and Black (pungent) seeds are either popped in hot oil or ground into fierce pastes for fish curries.
Classification: Seasoning
Shops selling Shorshe (Yellow & Black Mustard Seeds)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mustard seeds(Yellow & Black)
Instructions
- (Prep) Popped in oil as part of Panch Phoron, or soaked and ground into paste (Shorshe Bata) with green chilies.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese mustard powder
Pairing
Shorshe Ilish
Trivia
[Difference] South India uses black mustard for 'tempering'. BD uniquely grinds them into a paste to be the 'main star' of the sauce.
Eating tips & etiquette
As a paste, it kicks like wasabi, but cooking mellows the heat, leaving behind an intense umami.
Allergen
None