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MUSTARD
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Description:
The seeds of the mustard plant are the spice. There are 3 main varieties of mustard - white, brown and black. Black mustard seeds are used as a spice because of their sharp, nutty, slightly bitter taste. The other two varieties are milder and are used in pickling as a preservative. Split mustard seeds are also called Rai na Kuria.
How to select:
Mustard seeds are available whole, split and powdered and are also sold as a paste or a sauce.
Use:
Mustard is used primarily in the tempering or baghar of spices. Mustard seeds are crushed into paste for use in fiery marinades and curries that can shock the senses. Mustard is an excellent preservative and split seeds, which look like tiny lentils are widely used for pickling.
How to store:
Buy small amount of seeds and store in a clean, dry jar. Mustard seeds from clump when wet which makes them difficult to use when cooking. Stored properly, they last up to a year.
Mustard Oil :
This oil is greatly favoured in Bengal and Eastern India. Certain Punjabi dishes get their flavour from this strong smelling, viscous oil. Mustard grows widely in Punjab (North India). The oil has a pungent taste and smell and is deep gold in colour. The oil is normally heated to almost its smoking point and then cooled for use to tone down its smell.
Mustard Sauce:
It is a commercially available, proprietary sauce also referred to as French style mustard.
Mustard Leaves :
Fresh green leaves of the mustard plant. They are like spinach leaves but have a slightly firm, crinkled appearance and sharper flavour. These are cooked with spices to make the celebrated Punjabi dish "Sarson da Saag", which is eaten with unleavened bread made of cornmeal (makai ki roti).
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