Mustard Seed, Black

Botanical Name: Sinapis nigra Flavor: Sharp, Pungent, Spicy, Hot, slightly Nutty and Bitter Origin: India Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Eggs, Legumes, Vegetables, Cheese, and Rice Description: Black Mustard Seeds (AKA ‘Kali Rai’, ‘Kahrdal’, ‘Gaai Choi’, ‘jie Cai’, and ‘Ausur’) are the most pungent and least common of all mustard seeds and are prized in India, Asia, and the Middle East for their intense flavor. They add a a warm, earthy aroma and a complex pungent flavor with a definite heat that compliments an infinite variety of dishes and is an absolute treat for spicy food lovers. These tiny dark brown/black seeds have a well-deserved reputation for their intensity, after all, they are responsible for the traditional pungent, sinus clearing, spicy Chinese mustard that is loved and feared by so many. Black Mustard Seeds add are the only variety of mustard seed that cannot be harvested by machine making their production much more expensive tha