Brown Mustard Seeds – Certified Organic


Brown Mustard Seeds  – Certified Organic
AKA:  Brassica juncea
Product of: USA
Pack Size: 100g | 250g | 500g | 1kg | 2kg
Organic Certification: GB-ORG-04; GB-ORG-02; USDA; QA&I

SKU: sebms Category: Tags: , , , ,


Brown Mustard Seeds – Certified Organic
AKA:  Brassica juncea
Product of: USA
Pack Size: 100g | 250g | 500g | 1kg | 2kg
Organic Certification: GB-ORG-04; GB-ORG-02; USDA; QA&I

This product has been produced without the use of genetically modified organisms (GMOs) or their derivatives, nor been irradiated.

100g | 250g | 500g | 1kg | 2kg  packed into food grade, foil lined, zip lock (resealable), stand up pouches, Made with superior quality KRAFT PAPER.

Packs are multi-material and multi-layer to increase shelf life of the product and provide a barrier protection against moisture, odours, and UV light.

Additional Information:
Mustard seeds can be white, yellow, black or brown, and are derived from three different plants. The black seeds are exceedingly pungent; they’re also difficult to harvest, volatile and thus more expensive. White seeds tend to be much milder but can have the fieriness of the black, depending on how they’re prepared. Black or brown mustard seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried, the taste is nutty rather than fiery.

Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds: black mustard (Brassica nigra), white mustard (Brassica alba) and brown mustard (Brassica juncea). Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in colour, are the mildest and are the ones used to make American yellow mustard. Brown mustard, which is actually dark yellow in colour, has a pungent acrid taste and is the type used to make Dijon mustard.

Unless they’re added to a pickle brine, mustard seeds need to fry and pop in hot oil to release their full potential. In quick stir-fries, toss them in oil with finely minced aromatics like ginger and garlic. Just make sure your oil is hot when the seeds go in—if they heat up with the oil, they’re likely to overcook and burn without popping. When the seeds start popping, I put on a lid till they down, then add more ingredients to cool down the pan. Don’t keep the lid on too long though, as mustard seeds can burn quickly. If this happens to you, don’t sweat it, but you may want to clean out your pan and start again. Burnt mustard seeds taste a little like motor oil.

With Indian curry-style dishes, I enjoy mustard seeds in concert with cumin, asafoetida, coriander, fennel, and curry leaf (though not all necessarily at once). You can fry these spices together before adding wet ingredients. Or, if making a lentil dish like daal, you can use mustard seeds as the foundation for a quick tarka. When the soup is just done, fry mustard seeds and some other spices in some hot oil, then spoon the mixture over the soup in bowls. It’s like a finishing drizzle of extra virgin olive oil or a fresh pat of soft butter, but pungent and spicy. Don’t limit this technique to Indian dishes, though: it’s the best soup trick I know, hands-down.

Storage Advice:
Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste.

Here are some tips for maximising the shelf life of your seeds:
• Store in an airtight container.
• Store in a cool, dark cupboard.
• Store away from direct heat or sunlight.
• Keep lid tightly closed when not in use.
• Suitable for home freezing



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Does the product contain any of the following?

Cereals containing Gluten: wheat, rye, barley, oats, spelt, kamut or their hybridised strains.
Crustacean  shellfish and products thereof
Egg and products thereof
Fish and products thereof
Soya (soy) beans & protein and products thereof
Milk & Dairy (including lactose) and products thereof
Celery Seeds celeriac and products thereof
Mustard Seeds and products thereof  ✔
Lupin and products thereof
Sesame Seed and products thereof
Peanuts and products thereof
Nuts and products thereof (namely almond, hazelnut, walnut, cashew nut, pecan nut, brazil nut, pistachio nut, macademia nut and Queensland nut)
Added Sulphur Dioxide: (the product contains <10mg/Kg added Sulphur Dioxide in the form of SO2, Sulphites (E220,E221, E222, E223, E224, E226, E227, E228)
Please Note: Where products are indicated as not having an allergen present this refers to the product not being formulated or wholly derived from the particular ingredient. Allergen handling policies and procedures are in place through the supply chain to reduce the likelihood of cross contamination from allergens however this cannot be guaranteed.

Please contact us if you require any further information or for quotes on larger pack sizes.