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Brown Mustard Seeds

Mustard Seeds - Brown Mustard Seeds from Savory Spice
18

Select Size:

1/2 Cup Jar  
Net 2.70oz
$4.75
1 1/2 Cup Jar  
Net 8.45oz
$9.60
1 Cup Bag  
Net 5.75oz
$6.15
2 Cup Bag  
Net 11.50oz
$8.40
3 Cup Bag  
Net 17.25oz
$10.95
 

1/2 Cup Jar - $4.75
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $1.76)
 

1 1/2 Cup Jar - $9.60
Bottle Size: 5.5" x 2.5"
(Per Ounce Cost: $1.14)
 

1 Cup Bag - $6.15
Bag Size: 7" x 4.25"
(Per Ounce Cost: $1.07)
 

2 Cup Bag - $8.40
Bag Size: 9" x 6"
(Per Ounce Cost: $0.73)
 

3 Cup Bag - $10.95
Bag Size: 9" x 6"
(Per Ounce Cost: $0.63)




Seeds

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.

Brown mustard seeds come from Eastern Europe.
Nutritional Information
Salt-Free
Sugar-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Capsicum-Free
Corn-Free


These seeds are earthy and pungent with medium low heat and pair well with coriander, cumin, dill, fennel, and fenugreek.
Add to Indian curries, pickling brines, preserving spices, and marinades. Roasting will bring out an aromatic and attractive flavor.
For 3-4 T of mix: Toast 2 T brown mustard seeds, 1 t coriander, 1/2 t cumin and fennel until aromatic (2-4 mins), stirring constantly. Grind to fine powder and mix with 1 t salt and sugar, and 1/2 t dried thyme, ginger, and pepper

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