MUSTARD SEEDS "BROWN"

Brown mustard seeds come from the plant Brassica juncea and are grown mainly in Asia, Europe and North America. In India, China and the Mediterranean region in particular, they are among the most important spices. Compared to yellow mustard seeds, they are more aromatic and considerably hotter. After harvest, the seeds are gently dried to preserve their full aroma and natural pungency.

These mustard seeds have an intense, spicy-hot flavor with a slightly bitter and nutty note. When ground or heated, they release their typical mustard heat, which comes across as powerful yet balanced. Their scent is earthy and aromatic, with a hint of warmth.

Ideal for pickling vegetables, for sauces, marinades, curries and stews. The seeds can be used whole, lightly crushed or finely ground. When toasted in hot oil, they release their full aroma and form a perfect base for many Indian and Mediterranean dishes. They are also indispensable in spice blends such as curry blends, pickling spices or garam masala.

Brown mustard seeds are among the oldest cultivated spices in the world and have been valued in cooking for thousands of years. Their heat comes from the enzyme myrosinase, which is activated on contact with liquid. In Indian cuisine, they are often toasted in hot oil until they pop – this is how they develop a nutty aroma.