Although they are tiny, mustard seeds have an interesting bite and they contribute to the exotic flavor and aroma of Indian food.
Three Main Types of Mustard Seeds are Used in Indian Cooking
The seeds from three of the most prominent varieties of Mustard plants are the tiny, round:
- brownish black seed from the plant known as Brassica nigra, known as black mustard
- purple-ish seed of Brassica juncea commonly known as brown mustard
- yellow seeds from Brassica alba, known as white or yellow mustard.
Uses for Brown/Black Mustard Seeds are Known in Indian Cooking as Rai
The brown /black mustard seeds are commonly used as dried spices, especially in South Indian cooking where they are known as rai. The seeds are fried in hot ghee or oil till they pop, sputter and turn gray when they release their nutty, pungent flavor. They are usually fried with other fresh or dried spices like cumin, asafetida, chilies and turmeric before they are added to other Indian food like to dals, curries or vegetable dishes.
Brown Mustard seeds are also used as a garnishing spice when they are dry roasted or sautéed in oil with whole red chilies and fresh coconut and then sprinkled on steamed vegetables or on dal or lentils.
A pinch of mustard seeds certainly enhances salad dressings and can be used in all foods needing a bit of flavor. In Indian food, mustard seeds are often used to complement potato, cabbage and green beans.
Yellow Mustard Seeds – Pickling Spice
Yellow Mustard seeds are not so pungent and sharp and are used more often in Western cooking as a picking spice. They are strongly preservative and discourage molds and bacteria.
Most supermarkets stock yellow mustard seeds for pickling while black and brown seeds are available at Indian Food Specialty stores.
Food Spices – Mustard Seeds, Various Combinations
When mustard seeds are pounded into powder, they form the basis of many forms of the condiment known as mustard. In the category of food spices, different varieties of mustard are made from various combinations of yellow, black and brown seeds.
The Heat of Mustard
It is interesting to note that the heat or pungency of mustard is due to an essential oil that is not present in the seed or in the powder but which is only released due to a chemical reaction that liberates compounds called isothiocyanates that combine to turn up the heat when the cells of the seeds are crushed and mixed with water. The result is mustard oil, which can be very strong, but it is volatile and reaches its peak in fire and flavor about fifteen minutes after mixing.
Often vinegar or some other acidic element is added to prepared mustard to delay or stop the decline – to keep the mustard hot.
How Mustard is Made
Most of the mustard we buy on the shelves is a thick yellow/brownish paste with a sharp taste, prepared according to different recipes. Basically the method consists of grinding the seeds to a powder and mixing it with water, vinegar, wine, milk or other liquids and spices and an ingredient like flour for thickening.
Where Mustard Seeds are Grown
Mustard seeds in fact grow into trees, not shrubs, in temperate regions. Major producers of mustard seeds include Hungary, Great Britain, India, Canada (36%) and the United States.
Mustard Seeds – an Important Dried Spice in Indian Cooking
Mustard, of the cabbage family, has been cultivated since ancient times and mustard seeds are an important dried spice in Indian cooking.
Two Indian Cooking Recipes using Mustard Seeds
Recipe for South Indian Potatoes with Mustard Seeds
Also read article about Zesty Ginger -Fresh and Dried
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