Black Mustard Seeds from India 100g

The ancient Greeks called mustard si na·pi, that which troubles the eye. Perhaps they had in mind a diner who, having taken too much, finds his eyes awash with tears. The word mustard is derived from one of the condiment s ancient ingredients, mustum unfermented grape juice). The word can refer to either the plant, its seeds, or the condiment that can bring a hot flush to your face. Although inoffensive when dry, the seed releases an irritant called allyl isothiocyanate when ground with water. This pungent essential oil, responsible for the hot taste of mustard, irritates the mucous membranes, thus bringing tears to the eyes of both gourmet and mustardmaker. When growing wild, black mustard thrives on stony ground and alongside paths and rivers in Africa, India, and Europe. It also flourishes on the green hillsides of the Sea of Galilee, in Israel. When properly cultivated, it matures rapidly and can grow to the point of attaining in the Orient, and sometimes even in the south of Franc