Black Mustard Seeds

Black mustard seeds are among the top spices used in Indian cooking. When soaked in water, myrocinase is activated and the dish will benefit from intense heat and spicy taste. One trick, though, is to heat or toast the seeds in hot oil or ghee instead. The rich walnut flavor offered by the seeds is achieved without any of the excess of flavor that can yield. Myrosinase is quickly destroyed when heated, so it should be added towards the end of cooking if it has been ground into powder. Mustard seeds come in three varieties: yellow, brown and black. Yellow mustard seeds (also called white mustard seeds, as the sandy color can go either way) are mainly used in Europe and western Asia, while brown and black are used in India and the countries surrounding it. In terms of taste, everything is very different. Yellow seeds are ripe with a softer taste and have an initial floral sweetness. Brown seeds bring a little to the taste of horseradish with an earthy taste (although they can pay off a lot of arches as well). Black seeds are particularly spicy and warm. Whole grains have a little aroma and need to be ground to wake up the flavors. The enzyme myrosinase is what gives mustard its dryness and penetrating heat. However, it is an unstable enzyme. Water must be added to flower the taste of the enzyme and the temperature matters. Cold water will ensure a mustard paste that is intensely warm, bitter, dry and spicy (probably to the point where it is edible if the water is frozen). The hot water will soften it and the hot water will cancel out the taste completely. Black mustard seeds can be used whole or ground fresh before application. Add this product to vinaigrette, chutney, pickled spices or warm them lightly and add with other Indian spices for a homemade curry spice mix.