(Brassica nigra) Black mustard seeds are exceedingly pungent than others. Black mustard seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried, the taste is nutty rather than fiery.
Tomato Chutney 1 tablespoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 3 tablespoons oil (I used olive oil) 2 teaspoons black mustard seeds 1 spring curry leaves, torn 2 dried red chili, broken into half 1 tablespoon minced garlic 1 small red onion, minced ½ teaspoon paprika 1 ½ cups chopped tomatoes 2 tablespoons tomato paste 2 tablespoons white vinegar ½ cup water salt, to taste
Black Mustard Seeds are a popular spice in many cuisines. They pop and crackle when fried in oil to release their aroma. The small, dark seeds are more pungent and hotter than the brown and yellow varieties.
5 basic whole spices in your cupboard you can make a variety of Indian dishes at home. Cumin seeds are at the bottom right, in addition to green cardamom, whole cloves, black mustard seeds, and cinnamon stick. - Whole Spices in Indian Cooking