What do you use brown mustard seeds for?
The brown mustard seeds are also called Serapta mustard and carry the botanical name Brassica juncea. They have a long-lasting sharp taste and are excellent for seasoning or the production of mustard.
With brown mustard seeds, you can make table mustard or cider. Today, there are many different variations of mustard, mostly refined with other rare spices. The company Edmond Fallot (https://www.fallot.com/) makes their mustard with spice mixtures (Pain d'Epice) or other noble spices. I have had delicious varieties with Piment d'Espelette, green pepper, or tarragon. A visit to the mill I can highly recommend.
Please use mustard seeds for cooking, panning, or marinating. In India, they use ground mustard seeds in curry pastes, especially for fish dishes. You may try the Indian lentil soup Tadka (recipe at http://www.manjulaskitchen.com/dal-fry-dal-tadka/) with mustard seeds.
Mustard seeds can also be used to make sausages and for pickling gherkins or other vegetables. Besides, you can grind mustard seed with a variety of sauces, for example, barbecue sauce, and stews. Simply grind the seeds in a small coffee grinder before you add them to your stew. Add them before the end of the cooking time, so that they do not lose their sharpness.
How do Brassica juncea taste?
Brassica juncea has no odor, but develop a slightly bitter, then sharp taste when chewed.
Roasted mustard seeds have a nutty flavor and a gray color. For toasting, add the mustard seeds with fat in a pan (oil or ghee). Cover the pan, otherwise, the mustard seeds will jump out. After roasting with oil, the mustard seeds will become less bitter.
The brown mustard seeds are the seeds of the mustard plant which belongs to the family of the Cruciferae. These have their origins in India. Nowadays, most of them grow in Central Europe, India, and Canada. The plant is also a one-year-old herb with a stature height of about 1 meter.
Brown Mustard seeds belong to the family of the Brassica juncea and have their origin in the Mediterranean area.
Brown mustard is ripe 50 - 100 days after sowing. Since this variety keeps its pods close when ripe, there is no rush to harvest them. You can pick this species directly after drying on the field with a combine harvester. Other varieties open when mature and lose their mustard seeds. Therefore, they must harvest them before they reach maturity.
Because of the closed pods, the crop yield is higher. This is also the reason why this variety has almost completely replaced the black mustard seeds on the world market.