Friday, April 29, 2011

Cooking With Seeds Event(CWS) : Mustard Seeds

Dear friends/visitors of Sumadhura,I am very happy to announce that for the month of May 2011,Cooking With Seeds Event(CWS) started by Priya Suresh is being guest hosted by me with the star ingredient as "Mustard Seeds".Thank you Priya for giving me the opportunity to host this wonderful event.(Rules of the event are posted at the end of the post).

Star Ingredient : Mustard Seeds 

Mustard seeds are very widely used in Indian cuisine and also equally in world cuisines.The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods.The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).

It is known that the existence of mustard seed dates back to 5th century BCE and is also mentioned in many religious quotes.I am happy to know that mustard is very native to India and has spread from here to rest of the world.

Culinary Uses

Mustard seeds are used as a spice,and by grinding and mixing them with water, vinegar or other liquids, are turned into the condiment known as mustard or prepared mustard. The seeds are also pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.Mustard is often used at the table as a condiment on meat. It is also used as an ingredient in mayonnaise, vinaigrette, marinades and barbecue sauce. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is also an emulsifier which can stabilize a mixture of two or more unblendable liquids such as oil and water. Added to Hollandaise sauce, mustard can reduce the possibility of curdling.Dry mustard, typically sold in cans, is used in cooking and can be mixed with water to become prepared mustard.

Storage and Shelf Life

Because of its antibacterial properties, mustard does not require refrigeration; it will not grow mold, mildew or harmful bacteria.Unrefrigerated mustard will lose pungency more quickly, and should be stored in a tightly sealed, sterilized container in a cool, dark place.Mustard can last indefinitely, though it may dry out, lose flavor, or brown from oxidation.Mixing in a small amount of wine or vinegar will often revitalize dried out mustard. Some types of prepared mustard stored for a long time may separate, causing mustard water, which can be corrected by stirring or shaking. If stored for a long time, unrefrigerated mustard can acquire a bitter taste.

Nutritional Value

As a condiment, mustard averages approximately five calories per teaspoon.Some of the many vitamins and nutrients that mustard seeds are high in are selenium and omega 3.

Alternative Uses

There has been recent research into varieties of mustards that have a high oil content for use in the production of biodiesel, a renewable liquid fuel similar to diesel fuel. The biodiesel made from mustard oil has good cold flow properties and cetane ratings. The leftover meal after pressing out the oil has also been found to be an effective pesticide.

An interesting genetic relationship between many species of mustard has been observed, and is described as the Triangle of U.

When talking about the regional usage of mustard seeds in India,it is as follows:

Aavakaya (Telugu: ఆవకాయ),Kadugu (Tamil: கடுகு),  or sasive (Kannada:ಸಾಸಿವೆ), a variety of Indian pickle consisting mainly of mangoes, red chilli powder and aavaa pindi (powdered mustard seed) preserved in mustard oil, is popular in South India with its origin in Andhra Pradesh.

These mustard seeds are known in Hindi/Urdu as sarson and in Punjabi as sarron. These are used as a spice in North India and Nepal. The seeds are usually roasted until they pop. They are also planted to grow saag (greens) which are stir-fried and eaten as a vegetable preparation, sarson ka saag (sarron da saag in Punjabi).

In Maharastra, it is called as mohari, and is used frequently in Maharastrian recipes.

Sarson ka tel (mustard oil) is used for body massage during extreme winters, as it is assumed to keep the body warm and moist.

P.S: All the above information has been gathered from wikipedia(Mustard Seeds,Mustard Plant,Mustard).

 Here's what you need to do :
1. Prepare any vegetarian dish using Mustard Seeds and send them to me between May 1st and  May 31st.(Only vegetarian, no eggs please).

2. Please link back your recipes to this event announcement and Priya's event page.

3. Use of Logo is appreciated.(To access the logo, left click on the picture and save it to your computer)

4. E-mail me at with the following info :

Subject as : CWS - Mustard Seeds

Your Name:

 Blog name:

 Recipe Name:

 Recipe URL:

Picture of the Dish :

4. Archived entries are accepted ,but make sure to link it to My Event Announcement Page and to Priya's.

5. Multiple entries are accepted.

6. Non-bloggers too can participate in this event,send in your recipes by Email. 

So get your cooking gear ready and start preparing your outstanding recipes with mustard seeds(as powder, or paste or just as seeds) and fill my inbox with your delicacies.

For recipe ideas using mustard as primary flavoring you can checkout my recipes here and here .


  1. Thank you Kurinji and Rumana.Can't wait to see your delicious recipes.

  2. nice event ... will send u my entries ......

  3. Happy hosting Kiran, thanks dear...Will send my entries soon..

  4. Hi Kiran,
    I will send my entries soon.
    Happy hosting !
    Plz collect FOOD MAZAA AWARD FOR ALL MY FRIENDS from my blog.

  5. This is a lovely event and mustard seeds is a given in most of our Indian cuisines - good choice and happy hosting will try to send you a recipe or 2 for sure :)

  6. Hi Kiran
    I have linked my recipe (Kanji) to your event. Sending you the details via mail...

  7. Hi Kiran,
    Lovely event...Will send my entries...Happy Hosting..First time to your space...Lovely collection of recipes...following you..

  8. Happy hosting dear, I will surely try to participate :)

  9. Happy hosting... first time in your space... lovely blog... following you.

  10. great event I will send you some entries.

  11. Hey Kiran.. Sure will participate.. n will send my entries soon..

    New to your space n happy to follow you..

    Do visit me as time permits.

  12. Hi,

    This is the first time that i'm participating in such an event.Please count me in and do visit my page when time permits.


  13. Sent my entry"Potato Mustard(Alu Besara)".

  14. sent an entry

  15. Great post.Thanks for sharing such a useful information with us.


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Unless otherwise noted, Sumadhura is the legal copyright holder of all the written material and pictures posted in this blog .The content here may not be used , reprinted or published without the written consent of the author. All the recipes posted here are made according to the tastes of my family and the measures used in the recipes here are approximate.