Mustard is mainly of three types, and it is found in four colors. These four colors can be yellow or white, black or brown. True black is considered a staple and rare; if a recipe calls for black or brown mustard, then brown is used.
Similarly, yellow and white are used interchangeably. Black and brown mustard is considered to have more power, hence, it is used in food. Mild mustard has less potency than it, so it is used in other things.
Key Takeaways
- Black mustard seeds are smaller and more pungent than brown mustard seeds.
- Brown mustard seeds have a slightly milder flavor and are used in various cuisines, while black mustard seeds are more common in Indian cooking.
- Brown mustard plants are taller and more cold-resistant compared to black mustard plants.
Black Mustard vs Brown Mustard
Black mustard is a plant. Its seed has a stronger, more pungent flavour and is used in Indian cuisine, where they are ground into a paste and added to curries and other dishes to add a spicy kick. Brown mustard is a plant. It has seeds which have a milder flavour and a less intense heat.
Black mustard is strong in flavour. It is used in daily cooking. In Asian countries, black mustard is used in so many things. It is considered a good home remedy.
It is used as medicine. It is used in making pickles and other recipes. This mustard comes from Brassica Nigra where nigra indicates black. It is most common in Asia Minor and the Middle East.
Brown mustard is not as strong as black mustard. It is used for seasoning meals. Brown mustard comes from Brassica Juncea, where Juncea denotes brown color.
The origin of brown mustard is from the Himalayas. They are also known as Asian mustard because they are very common in Asian countries. In Asian countries, spices and seeds are produced on a large scale.
Comparison Table
| Parameters of comparison | Black Mustard | Brown Mustard |
|---|---|---|
| Definition | Black mustard is strong in flavor. It is used in daily cooking. | Brown mustard is from the Himalayas. It is mainly for vegetable oils. |
| Shape and Size | They are round in shape but a little bigger. | They are also round in shape but a little smaller in size. |
| Taxonomy | This mustard comes from Brassica Nigra where nigra indicates black. | Brown mustard comes from Brassica Juncea where Juncea denotes brown color. |
| Uses | Apart from cooking, black mustard is also used as physical therapy. Black mustard oil is used to treat cold, cough, joint and muscle pain, and arthritis. Its seeds are used to relieve water retention (edema) by increasing vomiting, increasing urine output, and increasing appetite. | There are several uses of brown mustard for example, for industrial purposes, for cake and bakery, for food, etc. |
| Ranges | It is most common in Asia Minor and the Middle East. | They are very common in Asian countries. |
What is Black Mustard?
Apart from cooking, black mustard is also used as physical therapy. Black mustard oil is used to treat colds, coughs, joint and muscle pain, and arthritis.
Its seeds are used to relieve water retention (edema) by increasing vomiting, increasing urine output, and increasing appetite.
Black mustard has a pungent aroma and is considered good in taste. It is considered the most common in Indian cooking. Black mustard is used in oil form, making it sweet and mild, giving off a nutty aroma.
Black mustard is strong in flavour. It is used in daily cooking. In Asian countries, black mustard is used in so many things. It is considered a good home remedy.
It is used as medicine. It is used in making pickles and other recipes. This mustard comes from Brassica Nigra where nigra indicates black. It is most common in Asia Minor and the Middle East.
This was first described by a German botanist, Karl Koch, in Deutschl F. In the UK, people take hot mustard baths, which help in recovery from cold.
The other name of black mustard is Senafitch, which is an Amharic name. The leafy part is used in cooking. It is also helpful in muscular pain.
What is Brown Mustard?
Mustard seed flavour is always mild and subtle, becoming less pungent when it is added to ingredients such as curry pastes, sauces, or stews. Like most seeds, toasting enhances the oil of the seeds and helps to enhance their flavour and aroma.
In Asian countries, brown mustard is mainly used in the production of spices and oils. This mustard oil contains a toxic erucic acid, so it is not imported much abroad.
Brown mustard is not as strong as black mustard. It is used for seasoning meals. Brown mustard comes from Brassica Juncea, where Juncea denotes brown color.
The origin of brown mustard is from the Himalayas. They are also known as Asian mustard because they are very common in Asian countries. In Asian countries, spices and seeds are produced on a large scale.
They have a higher concentration of brown mustard seed. They are most common and used in Indian, Chinese, and Japanese cuisines. It is related to rapeseed and grown for vegetable oil.
There are several uses of brown mustard, for example, for industrial purposes, for cake and bakery, for food, etc.
The seeds of brown mustard constitute 30-40% of vegetable oil but contain a small proportion of protein. It contains a strong enzyme called myosin.
Main Differences Between Black Mustard and Brown Mustard
- Both are round in shape, but Black mustard is bigger, whereas brown mustard is a little smaller.
- Black mustard is a little strong in flavour, whereas brown mustard is not strong in flavour.
- Black mustard comes from Brassica Nigra, whereas Brown mustard comes from Brassica Juncea.
- Black mustard is used in daily cooking, whereas brown mustard is used in seasoning foods.
- Black mustard has a pungent aroma and is considered good in taste. Brown mustard has an acrid taste.
- Black mustard contains no acid, whereas Brown mustard contains toxic erucic acid, so it is not imported much abroad.
- https://www.sciencedirect.com/science/article/pii/S0308814615006007
- https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1439-037X.2003.00047.x
- https://www.researchgate.net/profile/Ioanna-Kakabouki/publication/344019004_Effect_of_organic_and_inorganic_fertilization_on_weed_flora_and_seed_yield_in_black_mustard_Brassica_nigra_L_Koch_crops/links/5f4f339492851c250b88c782/Effect-of-organic-and-inorganic-fertilization-on-weed-flora-and-seed-yield-in-black-mustard-Brassica-nigra-L-Koch-crops.pdf
Last Updated : 23 August, 2023
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This article provides a fantastic comparison of black and brown mustard. It’s certainly broadened my knowledge of these ingredients.
Absolutely, the detailed information here is remarkable.
I never knew mustard had such a deep history and diverse uses. It’s great to learn more about it.
Mustard has such a rich history and multiple uses. Who knew there was so much to learn about it?
It’s quite eye-opening. A great exploration of the different types of mustard!
Fascinating insights on the differences between black and brown mustard. A very enriching article!
Indeed, the depth of information here is quite exceptional.
Absolutely, this article uncovers so much about mustard that is unknown to many.
This is a very informative and interesting article. I never knew black and brown mustard seeds came from different plants!
Definitely! I’m learning a lot from this. We just think of mustard as one thing.
Yes, I didn’t know that either. This was a great read.
I think the medicinal uses of black mustard are particularly intriguing. It’s good to know about its various applications.
Absolutely, it’s fascinating to see a food item being used for medicinal purposes.
This comparison between black and brown mustard is very interesting. It’s making me reconsider what I know about mustard.
Yes, it’s fascinating to see the differences. I didn’t realize there were such distinctions between the types of mustard.
Wow, I had no idea there were so many different varieties of mustard. This article is enlightening.
I appreciate how detailed and thorough the information presented here is. It’s a fantastic resource for anyone interested in mustard.
Indeed, this article paints a comprehensive picture of the nuances of mustard varieties.
Absolutely, it’s a great source to understand the intricacies of this food ingredient.