Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: walleye on December 16, 2012, 08:47 PM
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Just wondering which colour mustard seeds to buy ?
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the brown and tan coloured seem to be used more commonly than the black. IMHO, taste wise i don't think you'll notice any major difference ;)
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cheers will pick some up this week
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Now that is strange. Normally use black but now realise that since cooking BIR style I have not used any. Previously the majority of my main course dishes would start by popping some mustard seeds in oil. Now, never use them. I suppose there is still a place for them in side dishes, breads etc?
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Black for me, in things such as sag aloo; I have all three main colours, but prefer black.
** Phil.
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Yep agree CH not much difference in taste its what you prefer - I use the tan/ yellow/brown mustard seeds. It depends on how you cook but mustard seeds are normally used in vegy dishes - saag aloo etc - a pinch of mustard seeds and cumin seeds to start in the oil followed by G/G etc etc - up to the chef!
best, Rich
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curryhell,
i take it you are using them in the zaal chef garam. if so would be interested in your thoughts on them.
i've only experienced them via panch puran when i think they are black and felt on the fringe of BIR due to bitterness (when chewed). i have it in the back of my mind to buy a pack on it's own to try in garam (not sure but expect the taste to mellow during roasting).
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I use the black ones in the Zaal GM, 'cos I have a jar of black ones. I've never noticed any bitterness coming from the GM.
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fried,
many thanks. do yours look anything like the black seeds in the pic of panch puran as these are what i've taken as mustard (i'm now thinking of error with the little round yellow seeds being the mustard and the black being nigella or onion).
(http://www.curry-recipes.co.uk/imagehost/pics/e221d1bd13d7db29099671864056a190.jpg) (http://www.curry-recipes.co.uk/imagehost/#e221d1bd13d7db29099671864056a190.jpg)
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The black ones look like onion seeds to me. The mustard seeds are a liitle larger but rounder. A bit like seasame seeds.
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I've just checked and I've been telling fibs. I use brown mustard seed in the GM, not black. Maybe that's why there's no bitterness!
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Also use the black ones
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fried/timeless,
many thanks. i clearly need to buy a pucka bag and try out. i'll ask which is best to buy too.
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Jerry the black seeds in the panch puran are nigella seeds and the round yellow seeds are the mustard.
I have a mixture of both yellow and black mustard seeds in my cupboard. I've never taste tested them side by side so couldn't say which is better but i'd say any will do.
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Axe,
many thanks. an oversight better sorted than left. i'm no fan of the nigella seeds (for garam) and the true mustard seeds are not easy to taste from the panch puran.
i'm sold on adding mustard seed in on next chef garam - particularly given the Az recommendation.
best wishes
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i've ended up deciding not to add mustard seeds to chef garam.
to start with i found all 3 types in the asian stores and could not decide which to buy (from cumin i know black works best in chef garam but still have nightmare images of the nigella seeds which i've taken a dislike to - hence no purchase).
subsequently had good chat with manager at my local asian store. quite a suprise but he is of pakistani decent. he only knows traditional food (but has restaurant customers) but has been right on all that i've asked his opinion on. mustard seed whichever type was a no no for him in chef garam.
he does use them in cooking and only uses black.