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organic black mustard seeds

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    Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba).  Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.

    Key Ingredients

    Organic black mustard seeds

     How to use

    Mustard seeds are used as a spice in Pakistan, India, Sri Lanka, Nepal, and Bangladesh. The seeds are usually fried until they pop. The leaves are also stir-fried and eaten as a vegetable. In Maharashtra, mustard oil is used for body massage during extreme winters, as it is thought to keep the body warm. In Bengali cuisine mustard oil or shorsher tel is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like jhaal and paturi. A variety of Indian pickles consisting mainly of mangoes, red chili powder, and powdered mustard seed preserved in mustard oil are popular in southern India.

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