| | |  | Mustard | Home » » » » Taste Specialty Foods, Black Mustard Seeds, 24-Ounce Jars (Pack of 2) | | | | | | | Description: | | Black mustard seed has the strongest flavors of all the mustard family. The small round seeds are well known in Indian cuisines, and are also used for pickling and as a seasoning. Canada. | | | Product Details: | | | Product Weight:
| 48.0 Ounces | | Package Length:
| 8.0 inches | | Package Width:
| 5.4 inches | | Package Height:
| 3.3 inches | | Package Weight:
| 2.95 pounds | | Average Customer Rating:
|  based on 1 reviews |
| | | | Customer Reviews: | |
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Taste Specialty Black Mustard Seeds Really Cut the Mustard!Feb 10, 2012
By Upton O'Goode
"Upton"
Black mustard seeds provide a potent kick to many Eastern and Western cuisines. I use them to make homemade prepared mustard -- easy as can be and much better than store-bought varieties. There are three general categories of mustard seed: white, brown, and black. White is the least potent, and black is the most. Brown is in the middle. I like my homemade prepared mustard to have a complex depth of flavor, so I use all three types. The mustard-y properties of the seeds are activated by water, which provides another way to control the potency of the mixture: adding cold water will yield a stronger mustard, while warmer water will mellow the taste.
The most simple preparation of mustard is Chinese-style, which is just a mixture of powdered mustard seed, water, and a dash of oil.
Basic Prepared Mustard Recipe
1 measure* of mustard seed (one type or a mix of all three)
1 measure of liquid (can be water only or a mix of water with other ingredients such as wine, beer, vinegar -- I like to use 1/2 measure of ice cold water, 1/4 to 1/2 measure of cold white wine, and up to 1/4 measure of homemade wine vinegar)
1 teaspoon good quality oil (extra virgin olive oil)
* A "measure" can be any set volume amount. I typically make about 1 cup at a time, so my "measure" is 1/2 cup.
Preparation:
Place the mustard seeds in a glass bowl (I use this type: Snapware Glasslock Glass Storage Containers with Lids 18pc Set Nesting Design) and add the liquid ingredients. Cover and soak in the refrigerator overnight.
The next day, place the contents of the bowl in a blender or food processor and pulse until most of the seeds are bruised or crushed.
If you want a grainy mustard ("whole grain" mustard) remove 1/2 to 2/3 of the mustard and place back into the soaking jar. Then, continue to pulse or blend the mustard that remains in the blender/processor until smooth. Place the smooth mustard in the bowl and stir to blend.
If you want a smoother mustard, just blend/process all of the mustard until the desired consistency is achieved.
A word of caution: Do NOT stick your face over the opening of the blender/processor to inhale the aroma of freshly prepared mustard -- you WILL understand why they called it "Mustard Gas" in World War I.
For more potent mustard, do not allow the blender/processor to heat the mixture. If needed, stop blending, re-chill the mixture, and blend again.
Feel free to add honey, salt to taste, black or white pepper, jalapenos, horseradish or any other flavorings.
Keep the mustard in the covered glass container. It will continue to become more potent over a few days (the exact number of days will depend on your preparation), after which the potency will slowly decline.
Homemade prepared mustard makes an excellent gift. And, after tasting, your friends will DEMAND more. I keep a supply of jars like these Bormioli Rocco Fido Storage Jar - Wire Bail - 200 mL for giving.
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