Topic: Mustard Seeds?

[walleye]

Just wondering which colour mustard seeds to buy ?

[curryhell]

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 

[walleye]

cheers will pick some up this week

[RubyDoo]

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?

[Peripatetic Phil]

Black for me, in things such as sag aloo; I have all three main colours, but prefer black.
** Phil.

[loveitspicy]

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

[JerryM]

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).

[fried]

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.

[JerryM]

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).

[fried]

The black ones look like onion seeds to me. The mustard seeds are a liitle larger but rounder. A bit like seasame seeds.