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Mustard (Brassica Nigra) has long been used in culinary creations. Mustard derives from the Latin Mustum Ardens which means "burning must", due to the pungent smell mustard seeds give when pounded. In the Middle Ages Mustard was ground and added to wine to make an early version of table Mustard. All Mustards derive from three members of the cabbage family, Nigra produces Black Mustard, Juncea produces the Brown, and Alba produces the White. Black Mustard seeds are about 2-3 millimeters small, prized for their distinctive flavor and commonly used in Indian cuisine. The Black and Brown have the strongest flavors of the three types.
Whole Mustard Seeds are used to make pickles and chutneys. In South Asian cuisines mustard seeds are heated in oil until they 'pop' then they are allowed to cool and more Indian spices are added to the mustard seeds.
Black Mustard Seeds.
For best results, mix dry mustard with cold water and let stand for 10-30 minutes before using. When cooking, add mustard seeds toward the end and heat gently.
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