Dictionary Page - Black Mustard
Black Mustard
Pronunciation
IPA: /blæk ˈmʌstərd/
Definitions
1. A type of mustard plant (Brassica nigra) that produces small, round seeds, which are used in cooking and for oil extraction.
2. The seeds of the black mustard plant, which are commonly used as a spice in cooking, particularly in Indian and Middle Eastern cuisines.
3. A dark yellow or brownish-yellow powder made from ground black mustard seeds, used in various culinary applications.
Usage Examples
1. "Black mustard seeds are often added to hot oil to release their pungent aroma in Indian cooking."
2. "The oil extracted from black mustard seeds is known for its health benefits and is often used in traditional medicine."
Etymology
The word "mustard" comes from the Latin "mustum" (new wine) and "ardens" (burning), referring to the sharp, burning flavor of the mustard seed. The term "black mustard" is used to distinguish it from other types of mustard, such as yellow or white mustard, based on the dark color of its seeds.
Synonyms
Brassica nigra, black seed mustard, brown mustard, Indian mustard
Antonyms
Yellow mustard, white mustard
Translations
| Language |
Translation |
Pronunciation |
| French | Moutarde noire | /mutɑʁd nwaʁ/ |
| Spanish | Mostaza negra | /mosˈtaza ˈneɣɾa/ |
| German | Schwarzer Senf | /ˈʃvaʁt͡səʁ zɛnf/ |
| Italian | Senape nera | /ˈsɛːnapɛ ˈnɛːra/ |
| Portuguese | Mostarda preta | /mosˈtaʁdɐ ˈpɾetɐ/ |
| Hindi | काली सरसों | /kaːliː səɾsɔ̃/ |
| Marathi | काळी मोहरी | /kaːɭiː moːhɾi/ |
| Tamil | கருப்பு கடுகு | /kaɻuppu kaɖuku/ |
| Telugu | కాలు ఆవాలు | /kaːluː aːvaluː/ |
| Bengali | কালো সরষে | /kaːloː sɔɾɔʃɛ/ |
Regional Pronunciation Variations
US: /blæk ˈmʌstərd/
UK: /blæk ˈmʌstəd/
India: /kaːliː səɾsɔ̃/ (Hindi), /kaːɭiː moːhɾi/ (Marathi)
Historical Usage
Black mustard has been used for culinary and medicinal purposes for thousands of years. In ancient times, the seeds were used as a food preservative and to add heat to dishes. Black mustard was also used for its medicinal properties, including as a remedy for respiratory ailments and joint pain. The plant has been cultivated since antiquity, with evidence of its use in Egyptian tombs, Roman kitchens, and early Indian civilizations.
Cultural Nuances
In Indian cuisine, black mustard seeds are an essential ingredient in the preparation of curries, pickles, and other traditional dishes. The seeds are often fried in hot oil to release their pungent aroma. In Western cooking, mustard is more commonly used in its ground form, typically as a condiment for meats. While the use of mustard varies widely across cultures, black mustard seeds are particularly prized in South Asia for their intense flavor.
More Information
Black mustard (Brassica nigra) is one of the most pungent and flavorful varieties of mustard. Unlike yellow mustard, which has a milder taste, black mustard has a sharp, spicy flavor that makes it a favorite in many spicy dishes, particularly in Indian and Middle Eastern cuisine. The plant is known for its high oil content, and mustard oil extracted from its seeds is widely used in cooking, especially in regions like India, Bangladesh, and parts of Africa.
Historically, mustard seeds were also valued for their medicinal properties, as they were believed to have various therapeutic effects. In some traditional practices, black mustard seeds are used in poultices and oils for joint pain relief, and they are sometimes employed to treat indigestion and respiratory conditions. The seeds also have antimicrobial properties, which make them useful for food preservation.