Mustard Powder

Parsis use mustard (Brassica nigra) in two forms. Mustard seeds (see below) are used as a finishing spice, heated in oil until they pop and release a toasty, mellow flavor. Crushed or ground to a powder, mustard becomes pungent and a little bitter. It goes into pickles and chutneys, such as our fruity wedding pickle, lagan nu achar, as well as into Banana Raita. It’s also used mixed with vinegar or water into a paste as an accent in non-Parsi “English” food. Buy mustard at Indian groceries. You’re sure, then, of getting the right kind (Colman’s is also good).