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Did you know that mustard is considered to be one of the world’s oldest condiments? The word originally comes from the Latin ‘mustum ardens’, meaning ‘burning must’ because, in Ancient Rome, its seeds were ground and mixed with grape must (grape juice).The level of heat in brown mustard seeds comparded to black and yellow is not the same
Brown mustard seeds have a much spicier taste than the other two.Brown mustard seeds possess a fiery flavor which rates in at 2 or 3 on a heat scale from 1 to 10. These seeds are commonly used to make whole grain and many coarse varieties of mustards. More and more, brown seeds have taken the place of black in Indian cooking.
Organic brown mustard seeds
How to use
Mustard is fairly simple to make. It is created with mustard seeds, vinegar, water and other varying ingredients such as oil, sugar, and different spices depending on the taste desired. This condiment all starts with the mustard seed.). 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.