Brown Mustard Seeds

The use of brown mustard seeds dates back to Ancient Greece and Rome, where it was used both as a flavour enhancer and medicine. Brown mustard seeds come from the Brassica junea plant which is native to India, China and other parts of Asia. It is commonly used to flavour meat dishes, particularly fish and curries, and is also a common ingredient in sauces and salad dressing ie Dijon Mustard.  Brown mustard seeds have a hotter and more pungent flavour then their yellow counterpart.

In the Kitchen:

Brown mustard seeds are commonly used to flavour curries and meat dishes, but are also found commonly in commercial sauces and salad dressings.

Facts about Brown Mustard Seeds:

In India and other parts of Asia, brown mustard seeds are preferred to yellow mustard seeds due to their hotter, more pungent flavour.

A popular way to consume brown mustard seeds is to toast them. Simply pour the seeds in a heavy saucepan or skillet over moderate heat. Stir regularly and remove from heat once the seeds start popping. Sprinkle your toasted seeds overs salads, soups….skies the limit.