Mustard Seeds

There are different types and varieties of mustard seeds, with difference in colour and pungency. Black mustard seeds are those that are most commonly used within cooking. They have a strong, pungent taste and also offer a sense of heat within dishes. These can also be intensified by cracking the seeds or grounding them into a powder for a deeper pungency and heat. White mustard seeds are those used for yellow mustard, and are grounded into a paste. These are the most mild of the range and hardly ever used within curries. There are also brown mustard seeds which have a slightly stronger taste than the white seeds and often used in Dijon mustard, again, not often used within Indian cooking.

Mustard seeds are used within dishes to enhance and intensify the flavour of curries. They can be made into a paste or power and added into dishes, however some of the intensity is lost and there is a lack of texture. When using mustard seeds, they are usually fried within a pot with oil prior to tomato bases being added along with other spices. When the seeds pop, they release a slightly nutty tone which compliment the heat of the dishes.

There are also health benefits of using and eating mustard seeds, as they are known for having many nutritious properties. They are a good source of omega acids, iron, zinc and calcium. Magnesium content also provides a speeding process of metabolism and improves digestion. They have also been proben to reduce the frequency of migrains as they have been known to have antiseptic, antibacterial and antifungal properties. Though mustard seeds may be a relatively small aspect of an Indian dish, they provide a punch of flavour as well as health benefits.