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The spice arsenal of every household kitchen in India can't be imagined with sarso or mustard seeds. Used for tempering or as a paste, these tiny seeds are an integral part of the Indian culinary scene. While the widely used variant is dark brown or blackish, this spice has two other types. Brassica nigra, also known as mustard or sarson, is an oilseed and spice. It also goes by the name Spice of Nations due to its broad appeal. So, we are left with questions such as: Which one to choose? Which tastes better? Does the colour variation matter to its effectiveness? Let's try to explore the answers!
Belongs to the Brassicaceae family
The Brassicaceae family includes all three types of mustard. The white- or yellow-seeded and black-mustard varieties of Brassica are native to southern Europe and the Mediterranean. Whereas brown mustard, or Brassica juncea, is a native of the northern Himalayas. Today, mustard is grown worldwide and thrives in temperate regions.
Mustard seeds, Image Source: Shutterstock
White, yellow, brown or black
There is no dissimilarity between white and yellow mustard seeds. In grounded form, they create yellow mustard. They are commonly known as white mustard seeds when whole and are used in pickles, relish, and brines. Black mustard seeds are incredibly pungent and have origins in the Southern Mediterranean and the Middle East. They have long been used as a remedy for respiratory issues. As opposed to black seeds, brown mustard seeds are not quite as strong. Both black and brown mustard seeds are employed in Indian, Asian, and Southern Mediterranean cuisine. However, brown mustard seeds are much more popular now because they are less complicated and expensive to harvest than black ones. White and brown mustard seeds are frequently combined to make English mustard.
Price variations
Black mustard seeds, Image Source: Amazon.com
Black mustard seeds' taste profile is extremely pungent. They are very volatile and challenging to harvest. As a result, they are pricier. Because the black mustard seeds must be hand-picked, the harvesting process is more time-consuming and consequently costlier. Yellow mustard seeds, on the other hand, are simple for machines to gather. Thus, this variant is more affordable than black ones.
Which one to use?
Yellow mustard seeds, Image Source: Freepik
Black mustard seeds or Brassica nigra, with its Asian origin, measure about 1 – 2 mm in diameter. It is predominantly used in Asia, especially India and thus ideal for these cuisines. It has a much pungent flavour. Whereas yellow or white mustard seeds or Brassica hirta measure up to 2 mm in diameter and has a milder taste. It is widely used in the USA and Europe. So, grubs belonging to these regions must be prepared with yellow ones. Hence, those who want that strong pungent flavour of mustard should use brown or black, instead of yellow ones. If you want to tone down the pungency, yellow does the job.
