Brown Mustard Seeds (Whole)
- Nutty and spicy flavor
- Used for seasoning, cooking, and marinating
- Great for sausages, vegetables, and pickles
- Perfect for BBQ sauces, regular sauces, and simmering dishes
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What Are Brown Mustard Seeds Used For?
Brown mustard seeds, also known as Serapta mustard (Brassica juncea), have a long-lasting sharp taste and are excellent for seasoning or mustard production.
You can use brown mustard seeds to make table mustard or cider. Nowadays, there are many different variations of mustard available, often refined with other rare spices. For example, the company Edmond Fallot (https://www.fallot.com/) produces mustard using spice mixtures (Pain d'Epice) or other high-quality spices. They offer delicious varieties with Piment d'Espelette, green pepper, or tarragon. A visit to their mill is highly recommended.
Mustard seeds are versatile in cooking, panning, or marinating. In Indian cuisine, ground mustard seeds are used in curry pastes, particularly for fish dishes. You can try the Indian lentil soup Tadka with mustard seeds (recipe at http://www.manjulaskitchen.com/dal-fry-dal-tadka/).
These seeds are also great for making sausages, pickling gherkins, and other vegetables. Additionally, you can grind mustard seeds and incorporate them into various sauces, such as barbecue sauce and stews. Simply grind the seeds in a small coffee grinder before adding them to your dish. Add them towards the end of the cooking time to preserve their sharpness.
How Do Brassica Juncea Taste?
Brassica juncea has no odor but develops a slightly bitter, then sharp taste when chewed. Roasted mustard seeds have a nutty flavor and a gray color. To roast them, add the mustard seeds to a pan with fat (oil or ghee). Cover the pan to prevent the seeds from jumping out. Roasting the seeds with oil reduces their bitterness.
Brown mustard seeds come from the mustard plant, which belongs to the Cruciferae family. They originate from India but are now primarily grown in Central Europe, India, and Canada. The plant is a one-year-old herb with a height of about 1 meter. Brown mustard seeds belong to the Brassica juncea species and have their origin in the Mediterranean area.
Brown mustard is ripe 50-100 days after sowing. Since this variety keeps its pods closed when ripe, there is no rush to harvest them. You can directly pick this species after drying on the field using a combine harvester. Other varieties open when mature and may lose their mustard seeds, requiring harvesting before reaching maturity.
Due to the closed pods, the crop yield is higher, which is why this variety has almost completely replaced black mustard seeds on the world market.