We have the Spanish to thank for bringing mustard to the Americas, and Father Junipero Serra, specifically, for scattering black mustard
seeds along the trails between Californian monasteries in 1768.
Western Indian--Western Indian Cuisine is rich with flavor enhancing spices such as curry leaves and black mustard
seeds, along with turmeric and asafetida, which are shared among all regions of India and are considered to have tremendous medicinal qualities.
The plant, brassica, was given the common name "mustard" after the condiment, and there are three most common types: White (or yellow) mustard, brassica alba, the mildest of the three is most common in American ballpark-style mustards; brown mustard, brassica juncea, from which strong Dijon mustard is made; and black mustard
, brassica nigra, the strongest variety, found most often in India and the Middle East.
Lankau and Strauss focused on black mustard
The most important spices in Indian cuisine are chilli pepper, black mustard
seed (rai), cumin (jeera), turmeric, fenugreek, ginger, coriander and as afoetida (hing).
This type of mustard must contain brown or black mustard
The black mustard
plant had the smallest seed of any plant then cultivated, and Jesus contrasts this tiniest of beginnings with a full-grown tree.
EMEKA AMIAGOLU'S RECENT NOVEL Black Mustard
Seed is a meditation on postcolonial nation-building in Nigeria in the aftermath of civil war.
Cumin, coriander; chervil, sage, asafetida, caraway seeds, garlic, nutmeg, cinnamon, vanilla, sea, salt, kosher salt, pepper; dill, Italian parsley, allspice, clove, baking powder, baking soda, cilantro, lavender, paprika, basil, rosemary, thyme, cocoa, ginger, brown sugar, sesame seeds, poppy seeds, turmeric, black mustard
seeds, tamarind, garam masala, pumpkin seeds, honey.
Add the black mustard
seeds, cumin seeds and curry leaves, if using, and stir-fry for 1-2 mins until fragrant.
Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil A1/2 tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) - I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard
seeds A1/2 tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 A1/2 tsp tamarind paste 20g coconut chips (ie, a large handful) 1 A1/4 tsp salt Peel the squash, then cut it in half lengthways and scoop out the pulp and seeds: you should end up with 200g of peel, pulp and seeds (if not, bulk it out with a little more peel).
|| Pan-roasted Brussel sprouts with cumin and mustard seeds Prep time: 10 minutes Cooking time: 10 minutes Ingredients || 1 tsp oil || 1/2 tsp cumin seeds || 1/2 tsp black mustard
seeds || 6 to 8 fresh or frozen curry leaves (optional) || 3 cloves of garlic, finely chopped || 1 green chilli, finely chopped || 2 to 3 cups Brussels sprouts || 2 tsp or more sesame seeds || 1/2 tsp coriander powder || 1/2 tsp garam masala (optional) || 1/4 tsp turmeric || Cayenne to taste || 1/2 tsp salt or to taste || 1/4 cup water || Coriander and lemon for garnish Method Heat the oil in a large skillet over a medium heat.