Mustard seeds

Brassica spp., Mutarda spp. …

spice

Small round seeds, yellow or brown, of white and black mustard, crucifers that Charlemagne already recommended growing; sharp and peppery once crushed, whole in pickles and curries. They provide pungent glucosinolates.

Origin

Mediterranean basin and India

Season (United States)

all year round · grows in your region

Preparation

Whole, they are dropped into hot oil until they pop, at the start of a curry or dal, or added to pickles and marinades; ground and mixed with vinegar, they make mustard. The bite IS the molecule: long cooking erases it, raw and short cooking keep it.

Molecules

Pungent glucosinolates

Did you know?

“Dijon mustard” names not an origin but a method of making: it can be made anywhere.