black mustard seeds are an historic and essential spice in Indian cuisine. They go into the preparation of curries adding a nutty aroma. They soften the acidity of food and have a pungent more pronounced than those of mustard yellow. Eat them whole or crushed in marinades, sauces, stews, fried potatoes or curries.
Added to water and vinegar, condiment transformed, black mustard seed complements a pork chop or rabbit before cooking.
