Mustard Seeds black are less mild and more pungent than the yellow variety. They have a savoury, tangy and pungent spicy taste. Black mustard seeds are used particularly in Indian, African and German cuisine due to its heat flavour and appearance. They are a key ingredient in the Indian blend Panch Phora. Can be used in pickling agents for preserving various different vegetables. Add a spicy warmth to chutneys, relishes and sauces.
Culinary Notes :
- Use to make the chinese spice Gai
- Combine with lemon juice, tarragon or vinegar for a salad vinagarette.
- They pair well with tarragon, turmeric, garlic, pepper and paprika
- Use in Indian curries, spiced rice & stir-fry dishes
- Use in chutneys and meats such as chicken, lamb, pork, turkey, beef and ham
Mustard is a good source of omega 3, minerals and have many health benefits. It contains iron, calcium, zinc and magnesium.
Recipe/ product links:
Country of origin:
India, China, Africa.
Other names or spelling: brown mustard seeds, black mustard seeds, Yellow Mustard, Brassica alba, Rai, Lal sarsu, White mustard, Brassica hirta, brown mustard, Brassica juncea, black mustard, Brassica nigra, black mustard seeds.