An Orange and Ginger Chicken recipe that I recently tried called for “dry mustard,” which I didn’t have on hand and couldn’t easily locate at my neighborhood grocery store.
But I knew I had black mustard seeds in my kitchen cupboard, which I’ve used for countless Indian curries. Hmm. I was pretty sure that dry mustard is usually yellow in color. How on earth could black mustard seeds turn into something yellow?
Well, who knew! As I started to pound the black mustard seeds in my mortar and pestle, this is what happened (see above photo). Turns out they’re black on the outside, but a sunny yellow in the inside. I’m sure that’s a metaphor for something. Regardless, my problem was solved.