Many southern Indian dishes fry mustard seeds whole in hot oil at the beginning of cooking, a method known as 'tempering' or 'tarka', which brings out a sweeter side of their taste. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water.
許多南印度菜餚在烹飪開始時用熱油將芥末籽整粒炒製，這種方法被稱為“煸炒”或“塔卡”，可以帶來更甜的味道。 芥末粉在乾燥時沒有香氣，但與水混合時會釋放出辣味。
 
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