There are approximately 40 varieties of mustard plants grown around the world but only 3 of these are used to produce mustard seeds - white mustard (more commonly called yellow mustard), brown mustard and black mustard.Mustard seeds havebeen highly prized both as a medicinal as well as culinary spice formany years. The earliest reference to mustard dates back to 500 BC inearly writings from India. Types of MustardMustard seeds are the small round seeds that come from several different types of mustardplants. The seeds are approximately 1-2 mm in diameter. The seeds (alsocalled fruit pods) come from the mustard plant in the Brassicafamily. Some of the other members in this family include broccoli,Brussels sprouts and cabbage. Mustard seeds are harvested from threedifferent plants: white mustard (better known in this country as yellowmustard from Brassica alba), brown mustard (Brassica juncea) and the very hard to find black mustard (Brassica nigra). White (or yellow) mustard seeds have the mildest taste of the 3 and are we know them in this country for our ballpark style yellow mustard. Yellow mustard seeds are also the largest in size of the three. Brown mustard seeds have an acrid pungency that is long lasting and this is the mustard seed used to make Dijon mustard. Black mustard seeds have a well deservedreputation for their pungent spicy aroma and flavor. Most common inIndian cooking black mustard seeds are often fried in oil, making themsweet and mild while releasing a nutty aroma. This is frequently done inan Indian wok called a kadai.CultivationWhile the pungency of black mustard is morerobust than that of brown mustard, black mustard is not found as easilyas it once was and has been surpassed by brown mustard in global usage.The reason has nothing to do with flavor as unlike brown mustard, blackmustard cannot be harvested by machines which make production much moreexpensive.Where to UseBlack Mustard Seeds give a pleasantly biting flavor and are often used in dijon mustards and whole seed deli mustards. We like to use them in curries, lentil soups, roasted vegetables and sautê©ed potato dishes.We especially liketo use them as a secret ingredient in spice blends. Flavor ProfileBelonging to the same family as wasabi and horseradish, black mustard seeds have a similar spicy component called "isothiocyanate". Helpful HintsIf you're looking to turn up the heat, you may also want to try our Hot Chinese Mustard Powder.
