Brown Mustard seeds

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Brown Mustard seeds

The brown Mustard seeds belong to the family of the Brassica juncea and have their origin in the Mediterranean area.
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What do you use brown mustard seeds for?

The brown mustard seeds, also called Serapta mustard, with the botanical name Brassica juncea, have a long-lasting sharp taste and are excellent for seasoning or for the production of spicy mustard.

Which plant do brown mustard seeds come from?

The brown mustard seeds are the seeds of the mustard plant which belongs to the family of the Kreuzblütengewächse (Cruciferae). These have their origins in India. Today, they are cultivated in Central Europe, India and Canada. The plant is also a one-year-old herb with a stature height of about 1 meter. The harvesting of brown mustard seeds.

Brown mustard is ripe 50 - 100 days after sowing and can then be harvested. Since the brown mustard variety keep its pods containing the seeds closed when ripe, they can also be harvested later. This variety can be harvested directly after drying on the field with a combine harvester. Other varieties must be harvested before they reach maturity, otherwise the pods will open and lose their mustard seeds.

The harvesting of brown mustard seeds is thus easier than that of the other varieties. Because of the closed pods, the crop yield is higher. This is also the reason why the brown mustard seeds have almost completely replaced the black mustard seeds on the world market.

How do brown mustard seeds taste?

Brown mustard seeds have 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.

What can you do with brown mustard seeds?

Brown mustard seeds can be used to make mustard, 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 is highly recommended.

Mustard seeds are used for cooking, panning or marinating. In India, ground mustard seeds are used in curry pastes, especially for fish dishes. The Indian lentil soup Tadka (recipe at http://www.manjulaskitchen.com/dal-fry-dal-tadka/) is also flavored with mustard seeds.

Mustard seeds can also be used to make sausages and for pickling gherkins or other vegetables. In addition, 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 and add them to your stew just before the end of the cooking time, so that they do not lose their sharpness.

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