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There are three main types of mustard seed. Black Mustard Seeds are used less frequently than brown or yellow mustard seeds and are much harder to find. The smaller and darker the seed, the hotter and more intense the flavor is. Black mustard is the smallest of the mustard seeds and is oblong in shape. While mustard seeds are frequently used in preparing condiments, black mustard is rarely used in this manner due to its pungency being very volatile.
Black mustard seeds have a well deserved reputation for their pungent spicy aroma and flavor. Most common in Indian cooking black mustard seeds are often fried in oil, making them sweet and mild while releasing a nutty aroma. This is frequently done in an Indian wok called a kadai.
Black Mustard Seeds, Brassica nigra, are also called black mustard, brown mustard, or true mustard. There are more than 40 varieties of mustard plants, but culinary mustard seeds come from only three of these varieties.
Black Mustard Seeds have a volatile oil concentration of between 0.5% to 1.2%.
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