Mustard Seeds (Black) Cooking Notes:

Cuisine: Indian, Chinese

Food Pairings: Curries, dals, soups, spice rubs, meat, vegetable dishes

Serving size: 0.5 grams (if powdering) to 5 grams (if using whole)

Flavour: Strong pungency, horseradish, spicy

Usage: Use spice directly, no need to grind. If grinding, use an electric spice grinder. Optional: Pound seeds for 10-20 seconds in a pestle and mortar to release more flavour.

Recipes: Creamy Coconut Chutney, Tomato Onion Chutney, Stuffed Okra, Cucumber Yoghurt Raita

Mustard Seeds (Black) Technical Notes:

Origin: Central India

Quality*: Grade A, Bold

Also known as: Brassica nigra [L.] Koch, KALI RAI, KALI SARSON, LAL SARSON, RAI, SARSON, MOUTARDE NOIRE, MOUTARDE BRUNE, MOUTARDE DE L’INDE, BROWN MUSTARD SEED, INDIAN MUSTARD, KALO SORSE, RAI SORSE, SORSA, ಸಾಸಿವೆ, AVALU, SASIVE, KADU, KADUGU, काली राई, काली सरसों, लाल सरसों, राई, सरसों, 芥菜籽, 芥末籽(黑色), Black Mustard, Brown Mustard

Industry Knowledge: Black mustard was ironically not indigenous to India (now one of it's biggest consumers), but introduced to it by China. It is grown as rabi crop in North India, meaning that it is cultivated in winter and harvested in the spring. This darker mustard variety is much more pungent than the commonly available lighter coloured mustards which can be found anywhere in the world. This intense flavour tastes much spicier and go best with Indian cuisines, but of course can also be used elsewhere to invoke a stronger mustard profile in otherwise milder food. In fact - A mustard blend is commonly made by mustard producers, where more readily available varieties of Black Mustard are used to provide the strong taste. Our Central Indian Black Mustard has a unique piquant punch, meaning that it is more mustardy without being overwhelming.

*INDUSTRY SPECIFIC TERMINOLOGY.