Black Mustard Seeds

Mustard, and mustard seed, is an indispensable ingredient in any cook’s larder. Whole, mercury-black mustard seeds, either dry roasted, or “tempered” in a hot oil with fresh curry leaves, show off their nutty character in southern Indian cooking. Once ground, mustard seed releases its warmth, earthiness and pungency. Smooth mustard brings a kick to otherwise mild and cuddly dishes, such as croque monsieur, quiche and cauliflower cheese. The emulsifying properties of smooth mustard make it handy in vinaigrette, or to help bring together and thicken a sauce. It’s a taste thing whether you go for the yellow, English, sinus-clearing type, or the mellower European sort. Wholegrain mustards can be aggressively vinegary, so be sure you want that acid note before you add it too enthusiastically.
Why is mustard good for me?
The Greeks and Romans were on to something when they used mustard seeds for medicinal purposes. The mustard plant, like broccoli, radish and cabbage, belongs to the brassica family, a group of vegetables that contain health-promoting glucosinolates. Enzymes in the seeds then break these down into isothiocyanates. These compounds give mustard its eye-watering pungency, and many studies now suggest that they also seem to inhibit the growth of cancer cells, most notably in the gastrointestinal tract and colon. Mustard seeds are an excellent source of selenium, a trace element that is also thought to have an anti-cancer effect.UK soils are generally low in selenium so eating mustard, and mustard seeds, can help boost your selenium level.