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The 5 Best Substitutes for Black Mustard Seeds

Do you love the flavor of black mustard seeds but can’t seem to find them at your local grocery store? Don’t worry; you’re not alone.

Black mustard seeds are relatively uncommon and can be difficult to find outside of specialty spice shops.

But don’t despair; there are several excellent substitutes that can give your dish the same flavor and kick.

So, if you’re looking for the best substitutes for black mustard seeds, read on.

You might be surprised at what you find.

What is Black Mustard Seed?

what is black mustard seed

Black mustard seeds are a type of seed that is commonly used in Indian and Asian cuisine.

They have a strong, pungent flavor and are often used as a spice in dishes such as curries and stir-fries.

Mustard seeds can be found in both whole and ground form, and they can also be used to make mustard oil, which is commonly used in Indian cooking.

When cooking with mustard seeds, it is essential to note that they can quickly become overpowering, so it is best to start with a small amount and then add more to taste.

Mustard seeds can be a great way to add flavor and depth to any dish, and they can also be used medicinally to help relieve congestion and ease digestion.

The 5 Best Substitutes for Black Mustard Seeds

If you’re all out of black mustard seeds or can’t find them at your local store, don’t worry.

There are plenty of substitutes that will work just as well in your recipe.

Here are the five best substitutes for black mustard seeds:

1 – Brown Mustard Seeds

brown mustard seeds

Brown mustard seeds are a common ingredient in Indian cuisine, and they can be used in various dishes.

The seeds have a strong flavor and are usually used in small quantities.

When cooking with brown mustard seeds, it is essential to Toast them before adding them to the dish.

This will help to release their flavor and make them more aromatic.

Brown mustard seeds can be used as a substitute for black mustard seeds, although they will have a slightly milder flavor.

When substituting brown mustard seeds for black mustard seeds, use half as much of the brown mustard seeds.

This will ensure that the flavor of the dish is not too strong.

Add the brown mustard seeds towards the end of cooking so that they retain their flavor and aroma.

2 – White Mustard Seeds

white mustard seeds

White mustard seeds are a common ingredient in Indian cuisine and can also be used as a substitute for black mustard seeds.

When cooking with white mustard seeds, it is essential to cook them on low heat to prevent burning.

They can be added to curries, dals, and vegetable dishes.

White mustard seeds can also be used to make pickles and chutneys.

To substitute white mustard seeds for black mustard seeds, use a 1:1 ratio.

Remember that white mustard seeds are less intense than black mustard seeds, so you may need to use more of them to achieve the desired flavor.

3 – Mustard Powder

mustard powder

Mustard powder is a crucial ingredient in many Indian dishes.

Mustard powder is made from grinding up mustard seeds.

It has a distinct flavor that is both sharp and earthy.

The powder can be used to make various dishes, including curries, stews, and salad dressings.

Mustard powder can also be used as a rub for meats or vegetables.

Mustard powder can be substituted for black mustard seeds in a recipe.

The flavor will be slightly different, but the dish will still be delicious.

To substitute mustard powder for black mustard seeds, use one teaspoon of mustard powder for every tablespoon of seeds.

Mustard powder can also be used to make a quick and easy salad dressing.

Combine equal parts of mustard powder and vinegar, and add water to thin it out to the desired consistency.

4 – Horseradish

horseradish

One of the great joys of cooking is experimenting with new ingredients, and horseradish is a perfect example of an underutilized spice that can add a unique flavor to your dishes.

Horseradish is part of the mustard family, and its sharp, pungent flavor is a natural complement to meats and seafood.

When used sparingly, horseradish can add a delightful zing to your food without overwhelming other flavors.

And unlike black mustard seeds, horseradish will not make your dishes bitter.

That being said, horseradish is a powerful spice, so start with a small amount and add more to taste.

5 – Wasabi Powder

wasabi powder

Wasabi powder is a crucial ingredient in Japanese cooking, and it has a variety of uses.

Wasabi powder can be used as a seasoning for fish, meat, and vegetables.

It is also commonly used to make wasabi paste, which is a common condiment in Japan.

Wasabi paste can be used as a dip for sushi or sashimi, or it can be mixed with soy sauce to create a dipping sauce.

Wasabi powder can also be used as a substitute for black mustard seeds in recipes.

When substituting wasabi powder for mustard seeds, use half the amount of wasabi powder as you would mustard seeds.

This will ensure that the dish has the correct level of spice.

Wasabi powder is a versatile ingredient that can add flavor and heat to your dishes.

Experiment with it in your cooking and see what you come up with.

Conclusion

In conclusion, these are five of the best substitutes for black mustard seeds.

If you need to use black mustard seeds in a recipe and don’t have any on hand, don’t worry.

When it comes to flavor, these substitutes will do the trick.

Just be sure to keep an eye on the overall heat level of your dish, as some of these substitutes are hotter than others.

Do you have a favorite substitute for black mustard seeds? Share it with us in the comments below.

Yield: 1 Serving

The 5 Best Substitutes for Black Mustard Seeds

The 5 Best Substitutes for Black Mustard Seeds
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Brown Mustard Seeds
  • White Mustard Seeds
  • Mustard Powder
  • Horseradish
  • Wasabi Powder

Instructions

  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.
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