Mustard Seed Brown
Organic Whole


Whole Organic Brown Mustard Seed
AKA Black Mustard Seeds
Product of: USA
Nett Weight: 250g / 500g / 1kg / 2.5kg / 5kg

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Whole Organic Brown Mustard Seed
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.

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

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

**Please do not hesitate to contact us if you require larger pack sizes**