black mustard seeds

fishlessman

went to the bazaar today looking for the seeds,  they had tiny black mustard seeds and micro tiny raai black mustard seeds. is there a difference

JohnInCarolina

Yeah, one set is bigger than the other, smaller set.  

nolaegghead

@caliking

fishlessman

JohnInCarolina said:

Yeah, one set is bigger than the other, smaller set.  

was told the smaller ones packed more punch but all i could think of was theres more in a cup probably hand sorted as well

Carolina Q

I saw only one size of the black mustard last night. I don't know if it was tiny or micro tiny, but it was pretty small. Not gonna worry about it.

However, I just got back from my local spice shop with a jar of juniper berries. Good to go for Cat's Ribs (well, except for the ribs).

https://spicemillct.com/store/Juniper-Berries-2-50-oz-p110592851

thetrim

“The kingdom of heaven is like a grain of mustard seed that a man took and sowed in his field. It is the smallest of all seeds, but when it has grown it is larger than all the garden plants and becomes a tree, so that the birds of the air come and make nests in its branches.”

caliking

I’ve usually used the smaller black mustard seeds and yellow mustard seeds, since that’s what my mom always used. I don’t think there is a discernible difference in flavor. 

MaskedMarvel

Maybe this’ll help? Cut and pasted from a website...

1. The distinction between black and brown mustard is hard as both the seeds have almost the similar characteristics.
2. When compared to the brown mustards, the black mustards are a little bigger in size.
3. Though it is hard to make out a difference in the flavour, the black mustards have a slightly strong flavour than the brown mustard.
4. When brown mustards are mainly used for seasoning foods, black mustards are mainly used for regular cooking.
5. The black mustards, which come from Brassica nigra, are popular in Asia Minor and Middle East. The brown mustard, which is derived from Brassica juncea, has its origins in the Himalayas.

fishlessman

caliking said:

I’ve usually used the smaller black mustard seeds and yellow mustard seeds, since that’s what my mom always used. I don’t think there is a discernible difference in flavor. 

the store owner said her mom always used the smaller ones as well, i went with those

fishlessman

these are like specks

caliking

looks about right. Bigger than poppy seeds, but not by a lot. 

GATraveller

What do we use black mustard seeds for?

nolaegghead

Flavortown

Cornholio

GATraveller said:

What do we use black mustard seeds for?

Juniper flavored cat ribs.  

Carolina Q

GATraveller said:

What do we use black mustard seeds for?

https://eggheadforum.com/discussion/2007/juniper-berries

Scroll down for rib recipe.

fishlessman

GATraveller said:

What do we use black mustard seeds for?

cats ribs and im pickling some to top some salmon stuffed shrooms this weekend. see how it goes with the salmon shrooms

DieselkW

If you like your mustard pungent, try soaking for 24 hours in the refrigerator water and vinegar just enough to cover the seeds.

After a day, hit the seed water and vinegar mixture with a stick blender. 

Let that sit in the fridge for another day.

Sinus clearing mustard!!

nolaegghead

If you want really hot mustard, don't soak in vinegar.  Add vinegar later. 

Acids denature the enzyme that makes the hot compounds.  Vinegar neutralizes that enzyme. To activate the enzymes, add water, grind, blend, etc. Freeze the heat with vinegar.  The heat will eventually fade, it's really hot right after you mix it up.

Ozzie_Isaac

Nah, I am