Mustard Seeds
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 (B. hirta/Sinapis alba).
Mustard oil can be extracted from the seeds. The seeds, particularly the white ones, can also be ground into flour, and mixed to a thick paste with a little water to make the condiment mustard. The ground mustard powder is usually mixed with ordinary flour to reduce the strength of the resulting condiment.
Other ingredients can be used to mix mustard, for example, sugar, honey, vinegar, wine, or milk. When initially mixed the sauce is mild in flavor, but it develops in time. Strong mustard has a very powerful (and painful) effect on the nasal membranes if eaten carelessly.
The whole seeds can be soaked in liquid before grinding to create whole grain mustard.
Source: Wikipedia
Recipes that use Mustard Seeds
Brussels Sprouts with Honey and Mustard Seeds
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 – 30 minutes
Cauliflower and Scallions with Turmeric Chili and Mustard Seeds
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Monica's Tomato and Coconut Fish Curry
Serves: 4
Cook Time: 40 minutes
Red Lentil and Spinach Soup
Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Saffron Marbled Spiced Rice
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Sautéed Shrimp with Turmeric and Mustard Seeds
Serves: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Shrimp and Coconut Curry with Star Anise, Mustard Seeds, Tumeric and Coriander
Serves: 3-4
Prep Time: 30 minutes
Cook Time: 30 minutes
Vadouvan Indian Spice Blend
Yields: about 3 cups
Cook Time: 3 hours
