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 (or yellow) mustard seeds have the mildest taste of the 3 and are we know them in this country for our ballpark style yellow mustard. Yellow mustard seeds are also the largest in size of the three. 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. This is frequently done in an Indian wok called a kadai.
Belonging to the same family as wasabi and horseradish, black mustard seeds have a similar spicy component called “isothiocyanate”. While the pungency of black mustard is more robust than that of brown mustard, black mustard is not found as easily as it once was and has been surpassed by brown mustard in global usage. The reason has nothing to do with flavor as unlike brown mustard, black mustard cannot be harvested by machines which make production much more expensive.
Use black mustard in making curry, roasted vegetables, lentil soups and sautéed potato dishes. We especially like to use them as a secret ingredient in spice blends.
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