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Brown Mustard Seeds

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Brown mustard seeds possess a pungent flavor. 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.


More Information

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.


Dietary Information

Nut-Free

Dairy-Free

Gluten-Free

Salt-Free

Onion-Free

Corn-Free

Sweetener-Free

Sugar-Free

MSG-Free

Vegetarian

Vegan

Black Pepper-Free

Capsicum-Free