Origin and production
“ Spicy seeds with a mustard note ”.
Brown mustard seeds come from the Brassica juncea plant and are mainly cultivated in Asia, Europe, and North America. They are among the most important spices, especially in India, China, and the Mediterranean region. Compared to yellow mustard seeds, they are more aromatic and significantly hotter. After harvesting, the seeds are gently dried to preserve their full aroma and natural pungency.
Taste and aroma
These mustard seeds have an intense, spicy-hot flavor with a slightly bitter and nutty note. When ground or heated, they develop their typical mustard pungency, which is powerful yet balanced. Their aroma is earthy and aromatic, with a hint of warmth.
Application
Ideal for pickling vegetables, sauces, marinades, curries, and stews. The kernels can be used whole, lightly crushed, or finely ground. When roasted 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, pickle spices, and garam masala.
Interesting facts
Brown mustard seeds are among the oldest cultivated spices in the world and have been valued for millennia in both culinary and medicinal applications. Their pungency comes from the enzyme myrosinase, which is activated upon contact with liquid. In traditional cuisine, mustard represents not only spice but also vitality and warming energy.
Ingredients
Brown mustard seeds
