Mustard Seed, Black

Botanical Name: Sinapis nigra

Flavor: Sharp, Pungent, Spicy, Hot, slightly Nutty and Bitter

Origin: India

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Eggs, Legumes, Vegetables, Cheese, and Rice

Description:

Black Mustard Seeds (AKA ‘Kali Rai’, ‘Kahrdal’, ‘Gaai Choi’, ‘jie Cai’, and ‘Ausur’) are the most pungent and least common of all mustard seeds and are prized in India, Asia, and the Middle East for their intense flavor. They add a a warm, earthy aroma and a complex pungent flavor with a definite heat that compliments an infinite variety of dishes and is an absolute treat for spicy food lovers. These tiny dark brown/black seeds have a well-deserved reputation for their intensity, after all, they are responsible for the traditional pungent, sinus clearing, spicy Chinese mustard that is loved and feared by so many.

Black Mustard Seeds add are the only variety of mustard seed that cannot be harvested by machine making their production much more expensive than the other varieties which is why most of the commercially produced Chines spicy mustard found in restaurants today is actually made using brown mustard seed simply due to cost and availability. It is still pungent and spicy, but it lacks the complexity of flavor that Black Mustard Seed provides making it a passable alternative but just not the same

Suggested Uses:

Use ground Black Mustard Seeds to make spicy Chinese mustard: Mix 2 Tablespoons of the ground powder with 2 Tablespoons of ice-cold water into a smooth paste, add 1 teaspoon rice wine vinegar and a small pinch of salt – whisk to thoroughly combine and allow to sit for a minimum of 30 minutes before use

• Fry whole seeds in oil until they pop and use as a garnish for soups, meats, and vegetables for a pleasantly spicy, crunchy kick
• Add to marinades, soups, stews, stocks, curries, and sauces (particularly barbeque sauces)
• Add ground or cracked to salad dressings, dips, and pickling brines for intense mustard flavor and some definite heat
• Use in dry rubs and seasoning blends for meats and vegetables especially when grilling, smoking, or roasting