Mustard Seed Brown (whole)
Brown mustard seeds have been a kitchen favorite for thousands of years, used by European cooks to enhance meats, vegetables and other dishes with a bold, spicy heat. These aromatic seeds have a vibrant mustard flavor, with pronounced heat.
Also called black mustard seeds, brown mustard seeds come from an annual herb which has been used since the earliest recorded history and many spice blends would be incomplete without this much used, ancient spice.
Brown mustard seed is hotter in flavor than yellow mustard and is used in small amounts either whole or ground, in vinaigrettes, marinades, sauces, soups, stews, pickling, and with seafood, poultry, and meats. It can also be ground and combined with vinegar to make homemade mustard.
Use instead of black pepper to spice up curries, stir-fries, salads and vegetables.
Blend the seeds with mayonnaise to create a bright, tangy dressing for potato salad.
The mustard plant belongs to the brassica family, or the same family as broccoli and cabbage. The mustard seed dates back to biblical times and both the seed and its oil have been used for medicinal purposes. Mustard seeds are a rich source of calcium, manganese, copper, iron, selenium and zinc. Mustard seeds are very rich in phyto-nutrients, and anti-oxidants and promote cell restoration, anti-inflammation and may enhance digestion.