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Author Topic: Mustard seeds  (read 4,495 times)

AI Summary
Yellow mustard seeds are generally considered the "normal" choice for recipes like Bombay Aloo, though both yellow and black seeds can be used. Yellow seeds provide a distinct heat similar to English mustard, while black mustard seeds, when heated in oil, release a nutty flavor without significant heat. The community suggests that either type can work, depending on the desired flavor profile.

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Offline natterjak

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Mustard seeds
« on: May 12, 2011, 10:36 AM »
I've noticed some Bombay Aloo recipes call for mustard seed but upon checking I find yellow, brown and black mustard seeds available from spices of india.  Anyone know how their flavour varies and which is considered "normal" mustard seed for a recipe which doesn't specify?
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Offline Malc.

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Re: Mustard seeds
« Reply #1 on: May 12, 2011, 11:06 AM »
Yellow would be considered "normal" but you can use either. I have both yellow and black in my cupboard, but usually only use yellow or a combination of yellow and black.

I have never done a side by side comparison of taste i'm afraid.

Both are available in your local supermarket.
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Offline natterjak

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Re: Mustard seeds
« Reply #2 on: May 12, 2011, 11:10 AM »
Thanks Axe  ;D
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Offline peterandjen

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Re: Mustard seeds
« Reply #3 on: May 12, 2011, 01:40 PM »
Yellow mustard seeds are hot in terms of spice when compared to black or brown.
When i say hot i mean they leave that english mustardy flavour/heat in your throat.
You'll see what i mean if you make a madras as usual, but add a tsp or two of yellow mustard seeds to the frying stage. It seems to compliment the heat of the chillies.
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Offline RivalSavage

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Re: Mustard seeds
« Reply #4 on: May 14, 2011, 02:47 PM »
I was told by my Sri Lankan cookery tutor that black mustard seeds are used. They are heated in very hot oil till they pop which releases a nutty flavour as opposed to any discernable heat
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