Translation of "Black mustard" in German

Place the black mustard in plenty of boiling salted water.

There are two distinct species of black mustard.

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Abba - Mustard Black mustard seed is very pungent and acrid.

Serve with vinegar, black pepper and mustard.

See black mustard for biochemical details.

Brown or black mustard that has a tangy taste.

Black mustard leaves and sprouts can be eaten raw or cooked.

Black mustard leaves work well as an ingredient for salads.

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Our condiment mustard is usually prepared from black mustard.

Armchair, ashwood base, sand, mustard, black or white polypropylene shell.

See also black pepper and black mustard for more Sanskrit names with the krishna element.

Curry, black cumin and mustard peas, cinnamon sticks and ginger are very creative spices.

Preparations from the white mustard plant ("Sinapis alba") have a less pungent flavor than preparations of black mustard ("Brassica nigra") or brown Indian mustard ("Brassica juncea").

Spices, like cloves, ginger, bay leaf, black pepper, cinnamon, mustard, sugar, etc. reduces appetite and, consequently, they are useful in weight loss.

They are often used in combination with chili powder and black mustard seed for dals or with grated coconut and tamarind.

Pack of 4 notebooks(red, sea-blue, black and mustard)by the Japanese top-quality brand Apica.

Black mustard, most often used for the condiment, is an annual, cultivated plant which can grow to a height of up to two metres, depending on variety, but can also be found growing wild on fallow land.

Mustard seed is a small round seed from three principal types of mustard plants: black mustard (Brassica nigra), brown Indian mustard (Brassica juncea) and white mustard (Brassica alba).

Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the most mild and are the ones used to make American yellow mustard.

The Indian dishes are influenced significantly by the used spices such as turmeric, black mustard, cardamom or cinnamon.