Black Mustard Seeds (Organically Sourced)
Although similar to brown in looks, black mustard seeds are bigger and possess an earthy, far less bitter flavor. Black seeds shed their pods when mature, unlike brown seeds, making it necessary to hand pick them, which makes them harder to attain.
The enzyme myrosine is what creates the pungent taste of mustard and is activated by water. Roasting these seeds in oil will keep the taste subtle and add a less pungent, but nutty flavor to things such as curry pastes.
What is Organically Sourced?
Products with the "Organically Sourced" designation have been grown and cleaned organically. Once these products are received by our warehouse in Denver and opened to be repackaged into Savory Spice jars, they no longer qualify as organically certified, but the methods for producing them are in line with organic standards. Products that are Organically Sourced will include "ORG-S" on the front of the label.
Flavor of Black Mustard Seeds (Organically Sourced)
These seeds are earthy with a far less bitter flavor than brown mustard seeds and pair well with bay, dill, fennel, and tarragon.
Uses of Black Mustard Seeds (Organically Sourced)
Add to Indian curries, pickling brines, and marinades. Roasting in oil will keep the taste subtle and add a less pungent, but nutty flavor.
Black Mustard Seeds (Organically Sourced) Recipe
For 5-6 T of mix: Toast 1 T black mustard, fenugreek, cumin, & coriander, 1 t peppercorns & allspice, 6 cardamom pods & cloves until aromatic (2-4 mins), stirring. Grind to powder & mix with 1 T turmeric, 1/2 t cinnamon, & 1/4 t cayenne