Black Mustard Seeds Mustard Seeds (rai or sarson), are tiny round seeds that come in three standard variations, black, brown, white and are commonly used to make mustard sauce, the darker the colour of the seeds the stronger the mustard sauce. Though note that the seeds are not as strong or hot as mustard sauce, this only happens when the seeds are broken or crushed and mixed with cold water. More
It is mostly the black and brown mustard seeds that are widely used in south Asian cuisine throughout the various regions and cultures. The seeds are often used whole and are added in the beginning of the cooking process by stir frying them in hot oil for around a minute or until they stop crackling, which in return produces a delightful nutty aroma to the dish. Often used in spicy dry or curried vegetables, hot or cold savoury snacks, spicy lentil dalls/soups, fish dishes, chutneys and pickles.
Mustard powder (ground mustard seeds) is also used to flavour curries in the west, the hot, powerful aroma gives a certain kick and consistency to the dishes and is one of the key ingredients to a good curry powder.
Mustard oil is widely used in Bengali cuisine, especially to make fish curries. It is darker in colour than other oils, spicier and has a distinctive nutty smell. It is always heated to high temperatures in India to get rid of any high levels of toxins such as erucic acid, which is considered noxious before it is used; this is when the oil starts to smoke in the pan. Though mustard oil is not considered suitable for human consumption by European Union due to the high levels of erucic acid found, it is still available to purchase in the west with low levels, though with 'for external use only' written on the bottle. I can tell you that this type of mustard oil is used in the west, quite commonly in people's homes and restaurants throughout, though the oil is heated until it is smoking before it is used.
