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Mustard Seeds, Brown

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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.

"A tale without love is like beef without mustard, an insipid dish." - Anatole France, French author

The enzyme myrosine is what creates the pungent taste of mustard. This enzyme is activated by water. Thus, when cooked in oil, the taste of the seeds will remain subtle, and add a less pungent flavor to things such as curry pastes. Raw seeds are an important part of pickling and shrimp and crab boil blends. As with most seeds, dry-roasting them will bring out their aromatic and attractive flavor.

Purchase in bags:

1 oz.

bag

$1.05

2 oz.

bag

$1.80

4 oz.

bag

$2.85

8 oz.

bag

$4.60

16 oz.

bag

$7.60

Purchase in bottles:

Small glass
(net 1.75 oz)

$2.65

Medium glass
(net 3.50 oz)

$3.65

Large glass
(net 9.20 oz)

$6.85

Purchase bottle refills (in bags):

Small glass refill
(net 1.75 oz)

$1.60

Medium glass refill
(net 3.50 oz)

$2.60

Large glass refill
(net 9.20 oz)

$5.60

Brown mustard seeds come from Eastern Europe.
The following recipes use Mustard Seeds, Brown.



“I just wanted to say how great Dan and all the staff are in the Boulder store. I have found each one of the staff to be friendly, helpful, and knowledgeable. Thanks for the high quality of your spices and blends AND of your staff here in Boulder.”

-Carolyne L. of Boulder, CO

“I just wanted to say how great Dan and all the staff are in the Boulder store. I have found each one of the staff to be friendly, helpful, and knowledgeable. Thanks for the high quality of your spices and blends AND of your staff here in Boulder.”

-Carolyne L. of Boulder, CO