black mustard

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black mus·tard

the dried ripe seed of Brassica nigra or of B. juncea; it is the source of allyl isothiocyanate; it contains sinigrin (potassium myronate); myrosin; sinapine sulfocyanate; erucic, behenic, and synapolic acids; and fixed oil; a prompt emetic, a rubefacient, and a condiment.
An annual herb, the seeds and leaves of which contain a glycoside—sinigrin—and an enzyme—myrosin—which on contact with water digests sinigrin, yielding allyl isothiocyanate—mustard oil; mustard is antibacterial, antifungal, antitussive, expectorant, and has been used as a circulatory tonic, and for rheumatic complaints

black mustard,

n Latin name:
Brassica negra, Brassica alba; part used: seeds; uses: emetic, diuretic, soothe skin irritation, homeopathic treatment of upper respiratory and gastro-intestinal conditions; precautions: individuals with renal disorders, gastrointestinal disorders, skin irritation, contact dermatitis. Also known as
brown mustard, California rape, charlock, Chinese mustard, Indian mustard, white mustard, and
wild mustard.

black mustard

References in periodicals archive ?
Each pair included a black mustard plant with either high or low sinigrin concentrations.
With brown and black mustards, there is also a sense of vaporization that affects the eyes, nose, and sinuses in much the same way as the Japanese horseradish wasabi.
While Black Mustard Seed explores the possibilities of interethnic solidarity--of a Nigeria like "a mighty river with many tributaries"--the narrative cannot be reduced to simple national allegory.
Low-calorie cooking spray 2 garlic cloves, peeled and thinly sliced 2 tsp cumin seeds 1 tsp each of black mustard seeds and crushed coriander seeds 12-15 fresh curry leaves 740g salmon fillet, skinned and cut into bite-sized pieces 2 level tbsp tomato puree 1 Spray a large saucepan with low-calorie cooking spray and place over a medium heat.
Pan fried fillet of bream resting on wilted greens and traditional Allepey style raw mango curry For the fish Large fillet of sea bream Spice rub 40:60 deghi and turmeric Rice flour Salt For the wilted greens 1tbsp garlic oil Handful of mixed greens Salt to taste For the Allepey sauce 11/2tbsp coconut oil 1/4tsp black mustard seed 1 medium onion, finely chopped 15 curry leaves 3 sundried chillies 1-inch piece ginger, chopped 1/2tsp turmeric 1/4tsp chilli powder 1/2tsp salt 400ml coconut milk 100ml water 1 small raw mango, finely diced 3tbsp tamarind pulp Squeeze of lime To make the sauce Heat coconut oil in a heavybased pot, add the mustard seeds and allow to pop.
Keralan moilee with mackerel INGREDIENTS For the fish: Large fillet of mackerel (per person) 1 tbsp of rapeseed oil For the veg: 1 tbsp of samphire per person 2 Anya potatoes per person 25g butter For the moilee Sauce: 1 & 1/2 tbsp coconut oil 1/4 tsp black mustard seed 1 medium onion finely chopped 15 curry leaves 1 sundried chilli 3 cloves of garlic 1" chopped ginger 1/2 tsp turmeric 1/4 tsp chilli powder 1/2 tsp salt 400 ml coconut milk 100 ml water 1 tsp tamarind (optional) 2 ripe tomatoes (chopped) Squeeze of lime METHOD For the sauce: 1.
Lasan's Tiger Prawns with Spinach Ingredients: 600g fresh tiger prawns (peeled) 300g baby leaf spinach 50ml mustard oil 5 cloves of garlic (finely chopped) 1' onions (finely chopped) 1 green chilli (split in half) ' tsp black mustard seed ' tsp coriander seed salt to taste ' tsp turmeric 1 tsp chilli powder 1 tsp coriander powder 4 tbsp chopped tomato squeeze of lemon juice handful of fresh coriander finely chopped Method: Heat mustard oil in a heavy based pan and add the mustard seed.
For the sambhaar powder: 3 dried red chilis 3 tablespoons black mustard seeds 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon white lentils 1 tablespoon yellow split peas 2 teaspoons fenugreek seeds 2 teaspoons cracked black peppercorns 40 curry leaves For the chutney: 1/4 cup canola oil 36 curry leaves, coarsely chopped 1 tablespoon black mustard seeds 2 teaspoons cumin seeds 12 dried red chllis 1/2 teaspoon turmeric 3 1/2.
Town had to buy larger-than-needed packages of black mustard seeds, chaat spice mix (an all-purpose seasoning for salads and curries), wheat farina and fresh curry leaves.
2 teaspoons black mustard seeds (available at Asian markets and specialty food shops
MALABAR FISH CURRY (SERVES 4) INGREDIENTS 2tbsp vegetable oil 3tsp curry leaves optional) 1tsp black mustard seeds 2tsp grated ginger 2 banana shallots, finely chopped 1/2tsp chilli powder 2tsp coriander powder 1/2tsp turmeric powder 200g tinned tomatoes mashed with a fork 1tsp caster sugar 1tsp tamarind paste 200ml fish stock 1 tin coconut milk 400g) 750g firm white fish cod, haddock, pollock), skin off, cut into 4-5cm cubes Juice of 1 lemon Salt and pepper to taste Basmati rice to serve METHOD 1.