Black Mustard Seed
There are approximately 40 varieties of mustard plants grown around the world but only 3 of these are used to produce mustard seeds – white mustard (more commonly called yellow mustard), brown mustard and black mustard. White/yellow mustard seeds are the largest seed and have the mildest taste and are best known as used in the popular condiment - prepared yellow mustard. Brown mustard seeds have an acrid pungency that is long lasting and this is the mustard seed used to make Dijon mustard. Black mustard seeds have a well deserved reputation for their pungent spicy aroma and flavor. Most common in Indian cooking black mustard seeds are often fried in oil, making them sweet and mild while releasing a nutty aroma. While the pungency of black mustard is more robust than that of brown mustard, black mustard is not found. Black mustard cannot be harvested by machines which make production much more expensive. Belonging to the same family as wasabi and horseradish, mustard has a similar spicy component.
Black Mustard Seeds give a pleasantly biting flavor and are often used in dijon mustards and whole seed deli mustards. We like to use them in curries, lentil soups, roasted vegetables and sautéed potato dishes.