Brassica nigra
Known and used from earliest times (references to mustard seeds in Buddhist texts and the New Testament parable of the mustard seed), black mustard seed, once ground and moistened, has a hotter more pungent flavour than yellow mustard. The Romans appreciated it particularly and it was widely used in mediaeval cuisine. To create a paste leave the seeds to soak overnight in vinegar then blend.
Black mustard seed, once ground and moistened, has a hotter more pungent flavour than yellow mustard. The Romans appreciated it particularly and it was widely used in mediaeval cuisine. To create a paste leave the seeds to soak overnight in vinegar then blend.
