Black Mustard Seed, Whole

Black mustard seeds have been used since ancient times. Too bad that most of the mustard seeds you get at the grocery store taste like they were grown in ancient times, too. Fortunately, ours are personally selected fresh by my partner Mr. Divakar, on the ground in Kerala, India. Like all of our spices, they are shipped to us directly for ultimate freshness. The black variety are the most pungent of the mustard seeds, and the ones most often used in Indian cooking. The seeds are often kept whole and toasted before adding to a dish. Our black mustard seeds are especially good in curries, brines, and marinades. A nice garnish for meat and cheese trays, too. They have a wonderful, hot, horseradish-y taste. I like to say our black mustard seeds have an abundance of pungence. (Feel free to toss that into conversation and claim it as your own.) And like all of our spices, we supply our black mustard seeds to award-winning chefs around the country. We don’t play favorites and give you access to the exact same lots.