black mustard seeds
This refers to black mustard seeds, which we use most often at the restaurant.
Taste: When fired in oil, they develop a flavor that is nutty and pleasantly sharp.
Look: Small, round black to slightly grayish seeds.
Smell: Unlike most spices, the whole seeds have virtually no smell. The sinus-opening aroma happens when they are ground and combined with liquid.
Pop and add to salads, veggie dishes (especially cauliflower and Brussels sprouts), and curries.
Use in pickles, soups, or grind as a marinade.
Pairs well with ale and beer, allspice, cinnamon, clove, coriander, cumin, star anise, tamarind, and turmeric.
- Best when used whole and toasted. Great for longer-cooking dishes.
- Rule of thumb: the dark and smaller the seed, the hotter. Brown mustard, still often called black mustard, is easier to find and is less pungent. It is quite difficult to find black mustard and brown will do in a pinch.
- Helps manage diabetes, prostate problems, and heart disease
- Diuretic and a stimulant
- Cancer fighting (member of the cancer-fighting plant family, crucifer, which includes broccoli, Brussels sprouts, kale, and cabbage).
- Increase circulation
- Ease pain in muscles and joints
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.