Mustard

Mustard (Brassica hirta – yellow or white; Brassica juncea – brown or black) belongs to the Cruciferae family, and is one of the oldest and most used spices, native to both Europe and Southwestern Asia. Black mustard seeds are the most pungent, however all mustard seeds have very little aroma when whole, and the flavour and aroma increases only slightly when ground. Mustard seeds contain an enzyme called “myrosinase”, which is activated only when mixed with liquids, creating the typical hot, pungent taste.