Mustard Seed Brown, Whole

[ 1281 ]
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per 1/4 Pound
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per Pound

This is the variety of mustard seed found in Dijon and grainy-style mustards. These hard, brown seeds are the fruit of Brassica nigra, a plant native to the Middle East distantly related to broccoli and Brussels sprouts.

The use of brown mustard seeds is documented in Sanskrit writings dating at least 5,000 years old. Mustard seed continues to be one of the most traded spices in the world today.

contains known allergen: mustard

kosher certificate information

quick look

information at a glance

approximate cups to one pound3
originunited states
plant part usedseed
contains known allergen

buying & keeping

general guidelines and tips

storage tipsKeep in a cool, dark cabinet in a container with a tight-fitting lid or seal.
appearance & aromaRound hard seeds, reddish-brown in color.


try something new

cosmeticMustard seed is used in poultices and in liniments to create “heat” on the skin.
culinaryUse to make flavored vinegars and oils and to make brown or Dijon mustard.
householdDistribute seeds in garden beds to deter small animals.
aromaticMay be used to produce incense, colognes and perfumes.

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[ tip: Combine brown mustard seed with turmeric root powder to flavor Indian curries.  ~ from Monterey Bay Herb Company ]

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[ tip: Use brown mustard seed with dill seed in pickling spice blends. ~ from Monterey Bay Herb Company ]

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flavor profile

brown mustard seed

Brassica nigra has a pungent, nutty flavor.

formulas & recipes

brown mustard seed

coming soon

what else you should know

brown mustard seed

Black mustard is an ancient plant that has been in cultivation for thousands of years and remains an important trade crop today. The seed is used to make a variety of condiments, most notably the vinegar-based mustard used as sandwich spread and dipping sauce.

Although mustard seeds look and smell mild, they heat up in flavor when crushed or ground and introduced to cold water. This is because a sulphur compound is produced by the interaction between two chemical components in the seeds — myrosin and sinigrin, an enzyme and glycoside, respectively. It's interesting to note that this reaction doesn't occur to this degree if hot water or vinegar is used instead, or if salt is added to the mixture.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.