Mustard Seeds?

[fried]

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!

[timeless]

Also use the black ones

[JerryM]

fried/timeless,

many thanks. i clearly need to buy a pucka bag and try out. i'll ask which is best to buy too.

[Malc.]

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.

[JerryM]

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

[JerryM]

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.