Mustard Seed Brown, Whole 3 OZ

This is the variety of mustard seed found in Dijon and grainy-style mustards. These hard, brown seeds are the fruit of Brassica nigra, a plant native to the Middle East distantly related to broccoli and Brussels sprouts.
The use of brown mustard seeds is documented in Sanskrit writings dating at least 5,000 years old. Mustard seed continues to be one of the most traded spices in the world today.
contains known allergen: mustard

Origin - united states
Plant part used - seed
Processing - whole

General guidelines and tips

Storage tips - Keep in a cool, dark cabinet in a container with a tight-fitting lid or seal.
Appearance & aroma - Round hard seeds, reddish-brown in color.

Try something new

Cosmetic - Mustard seed is used in poultices and in liniments to create “heat” on the skin.
Culinary - Use to make flavored vinegars and oils and to make brown or Dijon mustard.
Household - Distribute seeds in garden beds to deter small animals.
Aromatic - May be used to produce incense, colognes and perfumes.

Whole brown mustard seed
Black mustard is an ancient plant that has been in cultivation for thousands of years and remains an important trade crop today. The seed is used to make a variety of condiments, most notably the vinegar-based mustard used as sandwich spread and dipping sauce.
Although mustard seeds look and smell mild, they heat up in flavor when crushed or ground and introduced to cold water. This is because a sulphur compound is produced by the interaction between two chemical components in the seeds — myrosin and sinigrin, an enzyme and glycoside, respectively. It's interesting to note that this reaction doesn't occur to this degree if hot water or vinegar is used instead, or if salt is added to the mixture.