Mustard seeds, dark

Only a small portion of the world`s black mustard seed harvest is used for making cooked mustard, as the pungency of black mustard seeds, unlike that of white mustard seeds, cannot be preserved. However, black or brown mustard seeds can be used directly as a spice. Their pungency disappears completely during cooking; therefore, ground mustard seeds should be added as late as possible. Indians roast the seeds in a dry pan before use until they turn gray. This alters the flavor. The seeds develop a unique, nutty aroma unlike any other spice (cover the pan - popcorn effect!).