Black mustard seeds

Black mustard seeds are small, dark-colored seeds, typically very dark brown or black, that come from the Brassica nigra plant. This ingredient is widely used in cooking to provide a spicy, intense, and aromatic flavor, especially in dishes from Indian, South Asian, and some European regional cuisines.

Origin: Black mustard is native to the Mediterranean and Southwest Asia, and its culinary use has spread to various cultures around the world due to its distinctive flavor and preservative properties.

Properties: Black mustard seeds contain essential oils that provide their characteristic spicy and aromatic flavor. They are rich in antioxidants, have anti-inflammatory properties, and aid in digestion. Furthermore, they are often used to add texture and flavor to pickles, marinades, and curries. When toasted, the seeds release an exquisite aroma that enhances any dish.

Synonyms in Latin America: In different regions, they are also known as semillas de mostaza negra (black mustard seeds), but in some countries, they may simply be referred to as mostaza negra (black mustard) or included in the group of semillas de mostaza (mustard seeds), distinguishing them from yellow mustard seeds (mostaza amarilla) or brown ones. However, the most common and universally understood term is semillas de mostaza negra (black mustard seeds).