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The intense spicy scent and flavor of black mustard seeds have earned them a well-deserved reputation. They have a lot of taste but aren't particularly fragrant, and come from the plant "Brassica Nigra" which is thought to be native to southern Europe and maybe South Asia, where it has been cultivated for thousands of years. The spice is often prepared from the plant's ground seeds, which have had their seed coverings removed.
🡆 When using black mustard or mustard seeds, exercise caution. A daily intake of 10 grams is deemed enough.
Black Mustard Seeds can be used whole or freshly crushed before use. Dijon mustards, chutneys, curries, pickles, dressings, sauces, lentil soups, roasted veggies, and sautéed potato dishes are all excellent additions.
BONUS TIP: Myrosinase is activated when it is soaked in water, resulting in extreme heat and pungency in the dish. However, a tip is to cook or toast the seeds in hot oil or ghee instead. The nutty notes come through without being unpleasant. Because myrosinase evaporates fast when heated, if it's been crushed into powder, it should be added near the finish of the cooking process.
◉ Seeds should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor.