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 ?
On the basis of product type the global mustard seed market is segmented into, white/yellow mustard seeds, black mustard seeds and sarepta mustard seeds.
Ainsley's Caribbean Kitchen is on ITV, Mondays at 8pm (Tuesday, 11.15pm, ITV Wales) INGREDIENTS (serves 4) Juice of 2 limes; 1 large cauliflower, outer leaves and stalk removed and discarded; 4tbsp coconut oil; 1tbsp black mustard seeds; 4cm piece of fresh root ginger, peeled and finely chopped; 2-3 garlic cloves, finely chopped; 1 green chilli, finely chopped; 2tsp turmeric powder; 1 x 400ml tin coconut milk; 1 x 400g tin black beans, drained and rinsed; a handful of coriander, finely chopped; sea salt and freshly ground black pepper; 2tbsp toasted coconut flakes, to garnish For the flatbreads: 250g plain flour, plus extra for dusting; 2tsp baking powder; 1tsp sea salt; 250g thick Greek-style yoghurt; Vegetable oil, for greasing METHOD: 1.
Ainsley's Caribbean Kitchen is on ITV, Mondays at 8pm (Tuesday, 11.15pm, ITV Wales) cauli goodBAKED CAULIFLOWER AND BLACK BEANS INGREDIENTS (serves 4) Juice of 2 limes; 1 large cauliflower, outer leaves and stalk removed and discarded; 4tbsp coconut oil; 1tbsp black mustard seeds; 4cm piece of fresh root ginger, peeled and finely chopped; 2-3 garlic cloves, finely chopped; 1 green chilli, finely chopped; 2tsp turmeric powder; 1 x 400ml tin coconut milk; 1 x 400g tin black beans, drained and rinsed; a handful of coriander, finely chopped; sea salt and freshly ground black pepper; 2tbsp toasted coconut flakes, to garnish For the flatbreads: 250g plain flour, plus extra for dusting; 2tsp baking powder; 1tsp sea salt; 250g thick Greek-style yoghurt; Vegetable oil, for greasing METHOD: 1.
BREAD & BUTTER SPICE MIX 1/4 cup yellow mustard seeds 3 tablespoons black peppercorns 2 tablespoons black mustard seeds (or more yellow) 2 tablespoons coriander seeds 1 tablespoon celery seeds 1 tablespoon crushed bay leaf 2 teaspoons allspice berries 1 1/2 teaspoons turmeric 1 teaspoon chili flakes, or to taste 1 cinnamon stick 1 star anise, optional RELISH SPICE MIX 1/2 cup mustard seeds (all yellow, or a combination of yellow and brown) 2 tablespoons coriander seeds 2 tablespoons dry mustard powder 1 tablespoon celery seeds 2 teaspoons chili flakes 2 teaspoons turmeric 1 teaspoon ground black pepper
The bright yellow flowers covering hillsides across San Diego County and much of the Southwest this spring are black mustard, a naturalised plant that arrived from Eurasia centuries ago.
220g plum vine tomatoes, washed and halved, 1tbsp extra virgin olive oil, 1tsp cumin seeds, 11/2 tsp black mustard seeds, 5-6 curry leaves, 2 celery sticks, diced, 200g split red lentils, washed and drained,1tsp ground turmeric, 1/2 tsp sea salt, 5tbsp full-fat coconut milk, 70g spinach.
75ml olive oil 2 long red chillies, cut into 0.5cm-thick rounds (discard the seeds if you don't like too much heat) 4 garlic cloves, peeled and very thinly sliced 4cm piece fresh ginger, peeled and cut into thin julienne strips 20g coriander stalks, cut into 4cm-long lengths, plus 5g coriander leaves, to garnish 1.1kg beef tomatoes (ie, 4-5 tomatoes), cut widthways into 1cm-thick rounds Flaked sea salt and black pepper 1A1/2 tsp black mustard seeds, lightly toasted Turn the grill to its highest setting.
Sour cherries, cherries, goji berries, tomatoes, chillies, fenugreek, white or black mustard seeds, sprouted seeds, corn, rice, and lupin (often available in bean form or as a flour/ protein) provide melatonin.
I prefer black mustard seeds for cooking and yellow ones for pickling.
Celebrate summer with this sharing salad of baby potatoes, radishes, toasted pumpkin seeds, spring onions, yogurt dressing and a scattering of chilli flakes 600g new potatoes, halved, larger ones quartered 500g radishes, halved, larger ones quartered 4 tbsp olive oil 2 tsp black mustard seeds 1 tsp chilli flakes, plus extra to serve (optional) 30g pumpkin seeds 150g Greek yogurt 2 spring onions, thinly sliced (green parts and all)
1 onion, roughly chopped 2cm piece fresh root ginger, peeled and grated 400g can chickpeas, drained 2 green chillies, deseeded and roughly chopped Low-calorie cooking spray 1 tsp black mustard seeds 2 tsp cumin seeds 8 curry leaves (optional) 1 tsp turmeric 1/2 tsp ground cinnamon 1 large butternut squash, peeled, deseeded, cut into chunks 600ml boiling vegetable stock 1 tbsp tomato puree 160ml reduced-fat coconut milk 1 tbsp white wine vinegar Freshly boiled dried basmati rice, to serve Finely chopped fresh coriander leaves, to serve 1 red chilli, deseeded and finely chopped, to serve 1.
With her palate pleasing, appetite satisfying, kitchen cook friendly dishes ranging from Braised Beef Shanks with Gremolata; Cucumber Raita with Dill and Black Mustard Seeds; Apple and Parsley Salad; and Almond Wasabi Pesto; to Poached Peaches with Tarragon; Pea Greens and Radish Salad with Yogurt Mint Dressing; Root Vegetable Pie; and Butternut Squash Stuffed with French Lentils and Walnuts, "Recipes from the Herbalist's Kitchen" will prove to be an exceptionally appreciated and enduringly popular addition to personal, family, and community library cookbook collections.