Why Start The Black Mustard Seed?

Foodies everywhere already have their favorite web-kitchen where they loiter about sipping cyber-aperitifs, critiquing and musing in crowded comment boxes.  Every internet savvy gourmand, gastronome and glutton probably already boast extensive lists in their collection of favorites. Aren't there enough food blogs by now? Isn't the novelty gone?

Well, perhaps saturation on the internet is imminent, but originality on the palate is endless. For this reason I'm starting The Black Mustard Seed. Though my current location presents multiple difficulties for acquiring unique ingredients, classic tastes and flavors can still be revitalized with a simple modern or ethnic twist. There in lies the call for the black mustard seed; not the blog, the actual seed. My childhood memories of Gujarati beans (complete with black mustard seeds) has become my inspiration not only for this web page but for the creation of charming, uncomplicated recipes for anyone, anywhere.

So grab a cup of Masala Chai and enjoy the blog.



Masala Chai Mix

 

Masala Chai Tea

~ 1 ½ tsp cardamom pods or cardamom seeds
~ 4 sticks of cinnamon
~ 1 star anise broken into pieces
~ ½  tsp whole cloves
~ 2 tsp fresh ginger finely grated
~ 4 to 6 whole black peppercorns
~ 1 tsp fennel seeds
~ 1 tbs orange zest
~ 1/8 tsp peppermint extract

~ 1 tsp ground nutmeg
~ 1 inch of a vanilla bean slit open



Honey on the Comb



~ 1/4 cup black tea leaves
~ 4 cups milk – we use our fresh goat milk
~ 1/4 cup honey (Use local for the most health benifits)
Put 4 cups of water and all of the spices except the tea leaves, milk and honey in a saucepan. Bring to a boil then turn the heat down. After 10 minutes add the tea leaves and simmer for 5 minutes more. Remove from heat and strain through cheese cloth. Stir in milk and honey and warm to desired temperature. Makes about 8 cups.