Brown mustard seeds possess a pungent flavor. Whole brown mustard seeds are typically an ingredient used to make whole grain mustard and many coarse varieties of mustards. In addition, brown mustard seeds have been commonly used as a substitute for black mustard seeds in Indian cuisine.
As with most seeds, dry-roasting them will bring out their aromatic and attractive flavor. These seeds are earthy and pungent with medium low heat and pair well with coriander, cumin, dill, fennel, and fenugreek.
Raw seeds are an important part of pickling and shrimp and crab boil blends. Roasting and add to Indian curries.
What is the difference between brown mustard seeds and black mustard seeds?
Brown mustard seeds are similar to black mustard seeds, but lighter in color and smaller in size.
What is the difference between brown mustard seeds and yellow mustard seeds?
Brown mustard seeds are smaller than yellow mustard seeds, and tend to have a stronger, more pungent flavor.
What do brown mustard seeds taste like?
Brown mustard seeds are earthy & pungent, with medium low heat. Dry roasting mustard seeds will help bring out their aroma and flavor.
How to use brown mustard seeds?
Use brown mustard seeds for pickling brines, or when making shrimp & crab boil blends. Add to Indian curries after dry roasting.
These mustard seeds rate at 2 or 3 on a heat scale from 1 to 10. 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.
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Garlic-Free
Black Pepper-Free
Corn-Free
Capsicum-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan
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Spice up barbecue plates, nachos, grits, coleslaw, and sandwiches with this quick and easy method for pickling jalapeños.
A classic condiment that's equally great on a pretzel or a pastrami sandwhich.
