Mustard Seeds Brown, Whole

Whole brown mustard seeds are incredibly pungent in flavour with a rounded, nutty edge. They derive from the Brassica Nigra plant, which is cultivated in South Asia. The seeds are left in hot oil to pop and crack before cooking curry within Indian cuisine.

Larger and more pungent than their yellow counterparts, brown Mustard seeds are a good source of nutrients, including vitamins and minerals such as calcium, magnesium, and selenium. They also contain slightly higher amounts of certain nutrients, such as fiber and omega-3 fatty acids.

Thanks to a higher level of volatile oils, brown mustard seeds are hotter than their yellow cousins—particularly noticeable when they’re crushed or ground, releasing that pungent, spicy aroma that’s not found in the yellow variety.

Germany and Russia also capitalise on their flavour, using them within condiments such as whole grain mustard or within commercially made sausages and pickles.

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