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- Mustard Seeds, Brown
Mustard Seeds, Brown
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:
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1/2 oz. |
bag |
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1 oz. |
bag |
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2 oz. |
bag |
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4 oz. |
bag |
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8 oz. |
bag |
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16 oz. |
bag |
- The small glass bottles hold 2 fluid ounces. The plastic lids have a flip top with a small pour spout.
- Medium glass bottles hold 4 fluid ounces. The plastic lids have a split flip top. One side has a larger opening and the other side is a shaker.
- Large glass bottles hold 12 fluid ounces. The plastic lids have a split flip top. On side has a larger opening and the other side is a shaker.
Purchase in bottles:
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Small glass |
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Medium glass |
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Large plastic |
Purchase bottle refills (in bags):
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Small glass refill |
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Medium glass refill |
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Large plastic refill |


