Dave Hutchins
Head Chef
Question. Is there such a thing as Black Mustard seed?Every spice company I have reached does not carry it they all have yellow and brown. If so where can it be purchased??
ISO Black Mustard Seed
- Thread starter Dave Hutchins
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Question. Is there such a thing as Black Mustard seed?Every spice company I have reached does not carry it they all have yellow and brown. If so where can it be purchased??
Barbara L
Traveling Welcome Wagon
I did a search and found this: Spices by AmericanSpice.com.
I found a few articles about black mustard seeds, but this was the only site I saw that said they sell it.
Barbara
I found a few articles about black mustard seeds, but this was the only site I saw that said they sell it.
Barbararakanne
Assistant Cook
I found black mustard seeds in an Indian shop (in South Australia). I had someone working for me in United Arab Emirates and they used them in Dhal. On further inspection of the ones I bought as 'black', they are yellow and brown. I don't think they were in UAE and I think those ones were hotter ( think).
rakanne
Assistant Cook
This is from Wikipedia.
Mustard seeds are the proverbially small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. Nigra), brown Indian mustard (B. Juncea) and white or yellow mustard .
In the Indian Subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.
Mustard seeds are the proverbially small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. Nigra), brown Indian mustard (B. Juncea) and white or yellow mustard .
In the Indian Subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.
radhuni
Sous Chef
We generally use black mustard (Brassica nigra) seeds in eastern India, whereas rest of Indian generally use brown or yellow variety.
