The flavor is more pungent than white/yellow mustard (Sinapis alba). Mainly used in combination with white mustard. Tasty seedling sprouts. Native to the southern Mediterranean region of Europe and possibly South Asia where it has been cultivated for thousands of years. The spice is generally made from ground seeds of the plant, with the seed coats removed. The small, 1 mm, seeds are hard and vary in color from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavor. The seeds have a significant amount of fatty oil. Black Mustard is not grown commercially due to the difficulty of harvesting with equipment because of the irregularity of plant size. The plant size can vary from 24 inches to 72 inches or more in height, depending on the conditions. Tags: Color: Green, Specialty: Baby Greens, Season: Spring Fall Winter.
Probably first cultivated for its seed northwest Asia. Seeds can be ground as seasoning or used whole in soups, curries and pickling. Heating seeds reduces pungency. Secondary center of diversity in central and western China, eastern India, Burma and westward to the Near East. Mustards are a good source of vitamins, fiber, minerals, calcium and iron. Edible flowers. Delicious mustard greens recipes