Profile: The mustard that fights crime at night while wearing a domino mask. If you cross it, you'll be put in your place.
Black mustard seeds are a staple spice in Indian cuisine. Soaking in water activates myrosinase, giving the dish strong heat and pungency. Instead, cook or toast the seeds in hot oil or ghee. No acridity, just nutty flavors. If using powdered myrosinase, add it near the end of cooking.
Yellow, brown, and black mustard seeds are available. These are utilized in Europe and Western Asia, while brown and black are used in India and the regions around it.
They all have distinct flavors. Yellow seeds have less pungency and an initial flowery sweetness. Brown seeds have an earthy horseradish flavor (though sometimes possess enough heat to burn down a barn). The impact of biting into a black seed is enough to bring about a nuclear winter.
Whole seeds have minimal scent and must be mashed to release tastes. Mustard's bitter odor and piercing heat are due to the enzyme myrosinase. But it's an iffy enzyme. The enzyme's flavor blooms with water and temperature. Cold water ensures a fiery, bitter, acrid, and pungent mustard paste (possibly to the point of it being inedible if the water is ice cold). Warm water will soften it, whereas hot water will neutralize it.
|No fundamental preparation is necessary. Use whole or grind before using.
|Ways To Use:
|Black Mustard Seeds can be used whole or freshly ground. Add to vinaigrette dressings, chutneys, pickling spices, or toast for a homemade curry spice blend.
|Taste & Aroma:
|Bitter or Astringent, Pungent
|French, German, Indian, Italian, Mediterranean, Scandinavian.
|Country of Origin:
|Handling / Storage:
|Store in a cool, dry place.
|All Natural, Gluten-Free, Kosher Parve, Non-GMO.