Ever wondered where those tiny little seeds of mustard originate? Read on. Mustard does not signify a particle species or plant. A group of species belonging to two genera in the Plant Kingdom, namely Brassica and Sinapis, are responsible for producing different kinds of mustard seeds.
These plants are extremely diverse. In fact, different species are specifically grown for different recipes. The variability and flavor produced make them a very important component in several cuisines the world over.
They are extensively used in numerous recipes in India. In certain recipes, it is an obligation to add mustard seeds or the dish is considered incomplete! You would have noticed the yellow mustards, which are used in the preparation of table mustard. Although they are popularly called “white mustard”, they are in fact yellow in color. They are one of the mildest forms of mustard and do not give a fiery taste or odor when cooked. They are botanically called Sinapis albis. You can also derive the famed yellow mustard used in hot dogs from the same species of plants.
Brassica juncea, on the other hand, produces brown colored seeds, while Brassica niger produces black colored ones. These two types of mustard seeds are spicier than the yellow ones. They can either be used as a whole seed or in a ground form. They can be used for preparing curries, gravies and even deserts. They are also included in pickles, sauces and marinades.
Their purpose and usage is extremely varied and diverse.
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