Black mustard seed, unlike the yellow seed, is red-brownish, almost black. Its pods are black also and contain up to 12 seeds. These are round and rigid, varying in color, from dark coffee-colored to black. Black mustard seeds have a strong pungent taste and are the only mustard seeds used in Indian cooking. Almost always the seeds are fried in a little oil until they “pop” and then the rest of the spices or aromatics are added to the same oil to continue cooking. This technique is found ...
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