Black mustard seeds

It really does feel Autumnal here in the U.K. today, with a fresh bracing wind whipping around even when the sky is blue. Vata is most definitely high, and there are a lot of coughs and colds around (more so than usual because of the lack of germ-swapping for the past 18 months for obvious reasons!). Those who have followed my Instagram account for a while will have noticed that I tend to use black mustard seeds a lot when I cook rice or pulses, and this is not just because I love the sound of them popping when they start frying!

These little beauties have a stimulating, warming effect on the lungs and digestion, making them a great remedy for nipping a cold in the bud, and also increasing agni (the digestive ‘fire’) by clearing any sluggish congestion which may be a result of excess intestinal mucous or ama.

Useful for Kapha types or those with excess Kapha in their vikriti, mustard seeds reduce phlegm in the respiratory tract and improve breathing problems such as bronchitis or asthma. Mustard seed oil is actually a great tool for Kaphas (the cold and wet dosha!) as if used for self-massage, it has a much-needed heating, slightly drying, invigorating effect.

Black mustard seeds help those who suffer with arthritis flare ups in cold, damp environments, and can also help to prevent pain and swelling in a more generalised way. This of course means that they’re great for Vata types or those with excess Vata in their vikriti. Because mustard seeds help to redirect the flow of Vata downwards, they’re great for clearing out the system from below too! Now isn’t that a nice image?

So, great for circulation, respiration and digestion, and their pungent taste makes them a yummy little bonus ingredient in my opinion! Pitta types or those with high Pitta in their vikriti should avoid black mustard seeds however, as they are hot enough already! Use sparingly if you’re a Pitta, or use the leaves instead which are less pungent (but also a lot more difficult to find here in the U.K.- sorry!).

Today I made sticky basmati with black mustard and fenugreek seeds (I’ve written about these before in previous posts) which my daughter and I ate mostly with our fingers (she’s 2- it’s fine! I’m 38- it’s also fine! Also, it’s tradition in Nigeria where her Dad is from, so ner!), and which will hopefully combat some of the nasties she keeps bringing home from pre-school. This is the great thing about the black mustard seed- it’s not actually hot and spicy. Instead, it has a far deeper flavour, and therefore one which toddlers can happily wolf down with glee.

Before I go, a quick side-note on the rice. If you’re very Kapha-y, keep the rice drier and lighter as the heavy moistness of sticky rice isn’t so great for you. However, if you’re very Vata-y, then the more water you use, the better.