Black Mustard Seed

Description

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.  These black mustard seeds are Brassica nigra. 
Mustard seeds have been highly prized both as a medicinal as well as culinary spice for many years. The earliest reference to mustard dates back to 500 BC in early writings from India.

Types of Mustard

Mustard seeds are the small round seeds that come from several different types of mustard plants. The seeds are approximately 1-2 mm in diameter. The seeds (also called fruit pods) come from the mustard plant in the Brassica family. Some of the other members in this family include broccoli, Brussels sprouts and cabbage. Mustard seeds are harvested from three different plants: white mustard (better known in this country as yellow mustard from Brassica alba), brown mustard (Brassica juncea) and the very hard to find black mustard (Brassica nigra).

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.

Cultivation

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.

Where to Use

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.We especially like to use them as a secret ingredient in spice blends.

Flavor Profile

Belonging to the same family as wasabi and horseradish, black mustard seeds have a similar spicy component called “isothiocyanate”.

Helpful Hints

If you're looking to turn up the heat, you may also want to try our Hot Chinese Mustard Powder.

** This product is certified kosher.

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