Mustard seeds "Brown"

Origin & Special Features

Brown mustard seeds come from the Brassica juncea plant, which is primarily cultivated in Asia, Europe, and North America. Compared to yellow mustard seeds, brown mustard seeds are somewhat hotter and more aromatic. They are primarily cultivated in India, China, and the Mediterranean region, where they are prized for their intense heat and full-bodied flavor.

Taste & Aroma

Brown mustard seeds have a sharp, spicy flavor with a slightly bitter note. They are known for their robust yet balanced pungency, which can intensify when ground or heated. These seeds exude a slightly mustardy, nutty aroma that adds depth and complexity to many dishes.

Application

Brown mustard seeds are particularly good for pickling, in sauces, marinades, curries, and stews. They can be used whole or ground in a mortar and pestle to intensify their heat and flavor. Mustard seeds are also a key ingredient in mustard making and are used in many spice blends such as garam masala or curry blends. When roasted in hot oil, they release their full aroma and can serve as a base for many dishes.

Health benefits

Mustard seeds contain a variety of antioxidants, minerals, and vitamins that can reduce inflammation and boost the immune system. They promote digestion and can help regulate blood pressure. Mustard is also used in traditional medicine to boost metabolism and promote skin health.

Ingredients

Brown mustard seeds