Mustard Seeds, Brown
Brown mustard seeds are more pungent than the yellow mustard seeds and 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. Brown seeeds have always been used as a substitute for black mustard seeds, which are difficult to find...until now.

1/2 oz.	$.70
1 oz.	$1.00
2 oz.	$1.70
4 oz.	$2.70
8 oz.	$4.40
1 lb.	$7.25
Small Plastic Bottle (Nt 2.75oz)	$3.08
Large Plastic Bottle (Nt 6oz)	$4.88
Small Glass Bottle (Nt 3oz)	$3.25

"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. We also carry oriental mustard seeds and crushed brown mustard seeds.

Brown mustard seeds come from Eastern Europe.