Flavor Profile
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.
How to Use
Raw seeds are an important part of pickling and shrimp and crab boil blends. Roasting and add to Indian curries.
About The Spice
Brown mustard seeds have a strong flavor and are commonly used to make whole grain and many coarse varieties of mustards.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