About Black Mustard Seeds
Black mustard seeds are known for their pungent, spicy aroma and flavor. They have more bite than both their yellow and brown mustard counterparts. To give you an idea, black mustard seeds belong to the same family as wasabi and horseradish.
Black mustard is less common than other mustard seed spices, although it's frequently used in Indian cooking. One popular tradition is to fry the seeds in hot oil or ghee until they pop, releasing a delicious nutty flavor. They’re also used in curries, lentil soups, and sautéed potato dishes. Black mustard seed can sometimes be substituted for brown seeds if you’re looking for more heat in your recipe.
One of the few prepared mustards that specifically calls for black mustard seed is Japanese Wasabi Mustard, which combines the ground seeds, water, soy sauce, sesame oil, and Japanese wasabi powder.
For extra heat and pungency, try adding a little black mustard seed to your dressings, barbecue rubs, sauces, and whole seed deli mustard.
About the black mustard plant:
Black mustard is an annual plant native to the tropical regions of North Africa, parts of Asia, and some temperate regions of Europe. It can grow to be up to 8ft tall, has yellow flowers and long seed pods that each contain four seeds. Because it can’t be harvested using machines, black mustard is the most difficult mustard seed to cultivate.