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Brown Mustard Seed

An Indian story of Buddha from 500 BC is the earliest recorded use of mustard and the French have used mustard seeds as a spice since 800 AD. And while mustard is the second most-used spice in the United States today, it is not held in very high regard. The standard yellow prepared mustard is only the beginning. . 

Brown mustard seeds have a more enhanced flavor and produce a more pronounced mustard taste than yellow are smaller and hotter which make them very popular in Asian and African cooking. In traditional eastern cooking, whole brown seeds are often fried in oil until a popping sound is heard. This gives the seeds a nutty flavor which could be just the secret ingredient you could be looking for in your next dinner.
Try whole mustard seeds in barbecue sauce and rub, marinades for grilling beef, pork, or chicken, cabbage, robust cheeses, fish, seafood and sausages. Try using brown mustard seeds in place of yellow in your next pickle brine.
Brown mustard seeds work especially well partnered with coriander, cumin, curry leaf, fennel, chilies, dill, fenugreek, pepper, tarragon and turmeric.
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