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Brown Mustard Seeds

Whole brown mustard seeds with a sharp, nutty flavour. Bring punch to homemade mustard, pickles, curries and coarse sausages.

24,-

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Item No.: 1927
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Brown Mustard Seeds: The Seeds with Bite and Character

Brown mustard seeds (Brassica juncea) are noticeably sharper and more aromatic than their yellow relatives. Where yellow seeds bring body and binding, the brown ones deliver the characteristic punch that tickles the nose, think Dijon and English mustard. Whole seeds are the foundation of homemade hot mustard, give bursts of flavour in coarse sausages, and turn nutty and mellow when toasted in oil for Indian dishes.

Sharper than yellow seeds
Nutty flavour when toasted
Whole seeds for mustard and pickling
100% pure mustard seeds

The heat in mustard seeds is pure chemistry: it only develops when crushed or ground seeds meet cold liquid and the enzymes get to work. That means you control the result. Mix with cold water for a sharp mustard, or use heat, boil the brine or toast the seeds in oil, and the enzymes stop working, leaving a mild, nutty flavour. In pickle brine the seeds stay whole for aroma and the classic look, and in coarse sausages whole seeds give little bursts of flavour as you chew.

Pro tip!
Making your own mustard? Use a blend of brown and yellow seeds: the yellow ones bring body and creaminess, the brown ones bring the heat. Soak the seeds in cold liquid for 12 to 24 hours before blending, the mustard turns out smoother and the bitterness rounder.

Features

  • Real mustard heat: Brassica juncea is the seed behind Dijon and English mustard, with more punch than yellow seeds.
  • You control the heat: Cold liquid gives sharp flavour, toasting and heat give a mild, nutty aroma.
  • Whole seeds: Perfect in pickle brine, marinades and coarse sausages where the seeds should be seen and felt.
  • Kitchen all-rounder: From homemade mustard to Indian tadka, curries and spice blends.
  • Pure product: 100% brown mustard seeds with no additives.

How to use

  1. For mustard: soak the seeds in cold liquid for 12 to 24 hours, blend to the texture you like and season.
  2. For pickling: add whole seeds to the brine with the other spices and bring to the boil.
  3. For Indian dishes: toast the seeds in hot oil until they pop, then pour everything over the dish.
  4. For sausages: mix whole seeds into the meat together with the rest of the seasoning.

Dosage guide

Coarse sausages (summer sausage style) Approx. 1 tsp whole seeds (3-4 g) per kg of meat
Pickle brine 1-2 tsp per jar, about 1 tbsp per litre of brine
Homemade mustard 100 g seeds to approx. 100 ml cold liquid, soaked 12-24 hours
Curry and tadka ½-1 tsp toasted in oil per pot serving 4

Specifications

Product Whole brown mustard seeds
Botanical name Brassica juncea
Ingredients 100% brown mustard seeds
Flavour profile Sharp and aromatic, nutty when toasted
Size 100 g
Best for Homemade mustard, pickling, curry, marinades, coarse sausages
Allergens Mustard
Storage Dry, dark and airtight

FAQ Frequently asked questions

What is the difference between brown and yellow mustard seeds?

Brown seeds are considerably sharper and more aromatic, they provide the heat in Dijon and English mustard. Yellow seeds are milder and bring body and binding. In homemade mustard they are often used together: yellow for creaminess, brown for punch.

How much mustard seed should I use in sausages?

Count on approx. 1 tsp of whole seeds per kg of sausage meat, which is 3-4 g. Whole seeds are used in coarse sausages in the American summer sausage style, where they give small bursts of flavour and visible texture in the cut surface. For a more even mustard flavour, crush the seeds lightly before mixing them in.

How do I make my mustard hot or mild?

The heat develops when crushed seeds meet cold liquid and the enzymes activate. For a hot mustard, mix the seeds with cold water and let them stand. For a mild flavour, use heat: boil the brine or toast the seeds in oil, which stops the enzymes that create the burn.

Do the seeds need soaking before use?

Only when making mustard: soak the seeds in cold liquid for 12 to 24 hours so they become soft enough to blend smooth and the flavour turns rounder. For pickling, marinades, sausages and Indian dishes the seeds are used as they are, whole or toasted in oil.

Manufacturer

Foodstuff Collection

Foodstuff Collection

Product properties

Krydder Renvare

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