Black mustard seeds are tiny little strong flavoured seeds used most commonly in Indian cooking. They are the most pungent of all mustard seeds. The tiny seeds are dark brown with a slightly reddish hue to some seeds. They are most commonly found as an ingredient in Indian cooking.
In comparison to yellow mustard seeds, black mustard seeds are significantly hotter with a bitter flavour, with a particularly bitter, sharp and spicy bite to them.
Although mustard seeds are probably more commonly roasted and toasted, you can in fact eat mustard seeds raw too! One of the best ways to do this is in a salad dressing. When cooked in oil or liquid, they soak up liquid, they'll turn soft and perhaps even jelly-like.
Black mustard seeds
Packaged in a facility that processes peanuts, wheat and milk products
Store item in an airtight container in a cool dry place
Up to 12 months if stored correctly. See label for best before date