Mustard seeds

Black mustard Brassica nigra Whole mustard seeds are used to make pickles and chutneys. In South Asian cuisines mustard seeds are heated in oil until they pop then they are allowed to cool; more Indian spices are added to the mustard seeds. How do you transform mustard powder into prepared mustard? If you prefer a hot, pungent mustard, all you need to do is add cold water, mix, and wait about fifteen minutes for the reaction to fully develop. The only thing to remember is that after the mustard reaches its peak strength at that point, it slowly begins to decline. If you’re not using it immediately, adding an acid such as vinegar or rice wine will stop the reaction and prevent the mustard from losing its sharp edge.