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Hard to find, but easy to love. A really horsey flavour that wafts through curry and makes you feel all warm inside. Brown mustard seeds have a strong, aromatic flavour that makes them ideal candidates for ethnic dishes.
Brown mustard seeds naturally bring a distinctive flavour to a wide variety of dishes. Whether you’re creating a classic curried dish or a spicy south Indian fried rice, these seeds are the way to go. Try them in salads, fish sauces, and vegetable sautés. They also become very tasty when roasted.
General Information
Mustard is a condiment made from the seeds of the mustard plant. It is prepared in a variety of ways and is very popular throughout the world. Brown mustard seeds are the fully ripened seeds of a plant called Brassica Juncea that are dried.
There are three types of mustard seeds: white/yellow, brown, and black. The two most common are white seeds used to make American yellow mustard and brown seeds used to make French’s mustard.
Its flavour can range from sweetish to spicy, depending on the mustard variety. As a condiment or ingredient, mustard adds an element of tanginess and spiciness to whatever it is served with.
Brown mustard seeds are earthy and pungent, imparting a mild pungency and flavour with a medium level of heat. They pair well with coriander, cumin, dill, fennel, and fenugreek.
The Best to Use Brown Mustard Seeds
Brown mustard seeds can be used in a variety of ways. They are commonly used in pickling and shrimp and boil blends and can also be roasted and added to Indian curries. These seeds can be also substituted for yellow mustard.
Storage
Store Brown mustard seeds in an airtight container and keep them in a cool, dark place like a cupboard or drawer out of direct sunlight. The product will last for up to a year with the best flavour and quality.
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