Mustard seeds, dark

Only a small part of the world harvest of black mustard seeds is used for the production of mustard because the spiciness of black mustard seeds cannot be preserved in contrast to light mustard seeds. Black or brown mustard seeds can be used directly as a spice. Their spiciness disappears completely during cooking; therefore, ground mustard seeds should be added as late as possible. Indians roast the seeds in a dry pan until they turn gray before using. This changes the taste. The grains have a strange, nutty aroma that cannot be compared to any other spice (lid on the pan - popcorn effect!).