black mustard


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black mustard

n.
A weedy, annual Eurasian plant (Brassica nigra) in the mustard family, having racemes of yellow flowers and pungent seeds used as a spice.

black mustard

n
(Plants) a Eurasian plant, Brassica (or Sinapsis) nigra, with clusters of yellow flowers and pungent seeds from which the condiment mustard is made: family Brassicaceae (crucifers)
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.black mustard - widespread Eurasian annual plant cultivated for its pungent seedsblack mustard - widespread Eurasian annual plant cultivated for its pungent seeds; a principal source of table mustard
mustard seed - black or white seeds ground to make mustard pastes or powders
Brassica, genus Brassica - mustards: cabbages; cauliflowers; turnips; etc.
mustard - any of several cruciferous plants of the genus Brassica
References in periodicals archive ?
MALABAR FISH CURRY (SERVES 4) INGREDIENTS 2tbsp vegetable oil 3tsp curry leaves (optional) 1tsp black mustard seeds 2tsp grated ginger 2 banana shallots, finely chopped 1/2tsp chilli powder 2tsp coriander powder 1/2tsp turmeric powder 200g tinned tomatoes mashed with a fork 1tsp caster sugar 1tsp tamarind paste 200ml fish stock 1 tin coconut milk (400g) 750g firm white fish (cod, haddock, pollock), skin off, cut into 4-5cm cubes Juice of 1 lemon Salt and pepper to taste Basmati rice to serve METHOD 1.
MALABAR FISH CURRY (SERVES 4) INGREDIENTS 2tbsp vegetable oil 3tsp curry leaves optional) 1tsp black mustard seeds 2tsp grated ginger 2 banana shallots, finely chopped 1/2tsp chilli powder 2tsp coriander powder 1/2tsp turmeric powder 200g tinned tomatoes mashed with a fork 1tsp caster sugar 1tsp tamarind paste 200ml fish stock 1 tin coconut milk 400g) 750g firm white fish cod, haddock, pollock), skin off, cut into 4-5cm cubes Juice of 1 lemon Salt and pepper to taste Basmati rice to serve METHOD 1.
MALABAR FISH CURRY (SERVES 4) INGREDIENTS 2tbsp vegetable oil 3tsp curry leaves (optional) 1tsp black mustard seeds 2tsp grated ginger 2 banana shallots, finely chopped 1/2tsp chilli powder 2tsp coriander powder 1/2tsp turmeric powder 200g tinned tomatoes mashed with a fork y 1tsp caster sugar 1tsp tamarind paste 200ml fish stock 1 tin coconut milk (400g) 750g firm white fish (cod, haddock, pollock), skin off, cut into 4-5cm cubes Juice of 1 lemon Salt and pepper to taste Basmati rice to serve METHOD 1.
Fennel seeds, fenugreek seeds, cumin seeds, kalonji or nigella and black mustard seeds in equal quantities stored in an air tight container and your mix is ready.
Low-calorie cooking spray 2 garlic cloves, peeled and thinly sliced 2 tsp cumin seeds 1 tsp each of black mustard seeds and crushed coriander seeds 12-15 fresh curry leaves 740g salmon fillet, skinned and cut into bite-sized pieces 2 level tbsp tomato puree 1 Spray a large saucepan with low-calorie cooking spray and place over a medium heat.
2 tablespoons black mustard seeds, cumin seeds or poppy seeds
Black mustard (actually brown), can easily become a garden pest and often grows wild.
Pan fried fillet of bream resting on wilted greens and traditional Allepey style raw mango curry For the fish Large fillet of sea bream Spice rub 40:60 deghi and turmeric Rice flour Salt For the wilted greens 1tbsp garlic oil Handful of mixed greens Salt to taste For the Allepey sauce 11/2tbsp coconut oil 1/4tsp black mustard seed 1 medium onion, finely chopped 15 curry leaves 3 sundried chillies 1-inch piece ginger, chopped 1/2tsp turmeric 1/4tsp chilli powder 1/2tsp salt 400ml coconut milk 100ml water 1 small raw mango, finely diced 3tbsp tamarind pulp Squeeze of lime To make the sauce Heat coconut oil in a heavybased pot, add the mustard seeds and allow to pop.
seaweed, black mustard seeds, elderflower, hops, and tarragon powder in
Keralan moilee with mackerel INGREDIENTS For the fish: Large fillet of mackerel (per person) 1 tbsp of rapeseed oil For the veg: 1 tbsp of samphire per person 2 Anya potatoes per person 25g butter For the moilee Sauce: 1 & 1/2 tbsp coconut oil 1/4 tsp black mustard seed 1 medium onion finely chopped 15 curry leaves 1 sundried chilli 3 cloves of garlic 1" chopped ginger 1/2 tsp turmeric 1/4 tsp chilli powder 1/2 tsp salt 400 ml coconut milk 100 ml water 1 tsp tamarind (optional) 2 ripe tomatoes (chopped) Squeeze of lime METHOD For the sauce: 1.
Try the simple five-minute Indian-style cabbage with black mustard seeds, cumin, and turmeric for a spicy cross-cultural addition to your feast.
Mustard seed is a small round seed from three principal types of mustard plants: black mustard (Brassica nigra), brown Indian mustard (Brassica juncea) and white mustard (Brassica alba).