Description
The use of black mustard seeds in western culture dates back to Roman times, but there are reference to mustard seeds in Indian culture as far back as the fifth century BC. Nevertheless, it was the French, circa 1200s, who gave the spice its name by combining the ground seeds with partially fermented grape juice to create a “burning must” or mout-ardent, later to become moutarde, and then, in English, mustard. Black mustard seeds are slightly milder than their yellow counterpart. These are great in Indian dishes, and go particularly well with fish.
