Mustard seeds | Healthiest Foods

Share Top Five April 5, 2019

Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard , brown Indian mustard , or white/yellow mustard ,More info:wiki

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#10 Pickled Mustard Seeds: The Poor Man’s Caviar,More info:foodrepublic

When I was a kid, I thought I didn’t like mustard, but that was because the only mustard I had ever tried was the basic yellow stuff from a squeeze bottle. Then one day, making sandwiches at home with my dad, I decided to try some of the spicy brown stuff (because my dad loved it so much, and I wanted to see what the fuss was about). I still remember that sandwich. Pastrami on extra-sour rye with pickles, Swiss and spicy brown mustard. It was a game changer for me.

Fast-forward to today, and I’m basically a mustard fiend…except that basic yellow stuff. Still not a fan of that, though I can keep it down. I usually have at least six varieties of the stuff at home — after a recent spice and condiment buying excursion, that number was up to 15 — and each one is a unique snowflake deserving of its own love and affection. But you know about mustard. I know about mustard. We’re not really here to talk about mustard, per se; we’re here to talk about pickled mustard seeds.

#9 Shredded Brussels Sprouts with Pecans and Mustard Seeds,More info:marthastewart

#8 Shrimp and Grits with Mustard Seed Chowchow,More info:foodandwine

At Bellegarde Bakery in New Orleans, baker Graison Gill is part of a generation of renegade bakers who are eschewing industrially ground white flour in favor of grinding their own flours from crops like red Ruby Lee wheat and heirloom corn. “White flour is a corpse,” says Gill. “It’s a dead, shelf-stable product. Freshly stone-milled flour is a living ingredient, full of flavor, texture, aroma, nutrition, and nuance.” Buy Bellegarde Bakery’s stone-ground grits online at bellegardebakery.com. New Orleans–based chef Isaac Toups loves Bellegarde grits for their creamy texture and buttered popcorn flavor. Chowchow can be made up to a week in advance and is delicious with grilled meats or other rich dishes.

#7 Latchet curry with tomato, mustard seeds and curry leaf,More info:sbs

#6 Southern Indian Chicken Curry with Mustard Seeds,More info:marthastewart

#5 Grilled Greens with Popped Mustard Seeds and Ginger ,More info:foodandwine

#4 Coconut Chicken Curry and Indian-Style Green Beans with Mustard Seed ,More info:prospectthepantry

This month’s Spice Rack Challenge features mustard seeds, and while I’ve experimented with a couple of recipes for prepared mustard, I wanted to use mustard seed in some Indian dishes. I’ve virtually been cooking my way through the excellent cookbook At Home with Madhur Jaffrey, which I happily consulted when I had a glut of okra. (One of the recipes I tried also used mustard seed.) As with many cuisines, Indian food starts with heating oil in a pan and adding spices to cook them slightly before combining them with other ingredients.

This chicken curry starts with cumin seed and brown mustard seed. The recipe is simple but the flavors are complex due to the combination of ginger, garlic, cayenne pepper, paprika and chilies, as well as curry leaves or basil. (I didn’t have the real curry leaves used in Indian cooking, which come from a small tree and grow in a pinnate formation, like an ash. So I used slivered basil, However, I did have an herb that’s referred to as a curry plant, which I grow as an ornamental plant and sometimes use to garnish food. Its silvery leaves resemble rosemary, and are quite aromatic. I think it’s more typically used in potpourris.) The curry can be made as hot as you like with the addition of birds-eye chilies. The addition of coconut milk at the end smoothes everything out.