Botanical name - Brassica nigra
Country of Origin - India
Common names: Rai, Lal sarsu
As you’d expect this tiny sprout is hot. Use the black type as it’s easier to grow. Too hot for mass consumption, better for spicing up other meals, ready in 6 days.
Black Mustard Seeds are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Black Mustard Seeds are the most pungent of all mustard seeds. Their hot, spicy flavour enhances meats, fish, fowl, sauces and salad dressings.
Whole mustard seed is often used in pickling or in boiling vegetables such as cabbage or sauerkraut.