Mustard Seeds Brown 80g
Our Brown Mustard Seeds are larger and more pungent than the yellow variety, with a robust, nutty flavour that becomes wonderfully complex when toasted or fried. Essential for tempering Indian curries, making mustard condiments, and adding a punch to pickles and brines.
The Potent Seed for Bold, Authentic Flavour
For a deep, spicy heat that is more complex and assertive than yellow mustard seeds, brown mustard seeds are the ultimate choice. These seeds pack a powerful, pungent punch and a distinctive nutty, earthy flavour that is unleashed when they are heated in oil. This technique, known as tempering or tadka, causes them to pop and release their essential oils, creating a foundational flavour base for countless authentic dishes.
A staple in Indian, Bengali, and Nepalese cooking, these versatile seeds are also the traditional choice for making robust, spicy mustards and for adding a pungent kick to preserved foods.
Why Choose Our Brown Mustard Seeds?
Robust, Pungent Flavour: Offers a stronger, spicier, and more complex heat than yellow mustard seeds, with a distinctive nutty undertone.
Tempering Essential: The key ingredient for starting Indian dals, curries, and vegetable dishes with a flavourful tadka.
Versatile Whole Seed: Perfect for using whole in tempering, grinding for mustard pastes, or adding whole to pickles and brines.
Culinary Inspiration: How to Use Brown Mustard Seeds
Unlock the bold, spicy potential of this versatile seed:
Tempering (Tadka): Heat oil in a pan, add the seeds, and cook until they begin to pop. Then pour this flavoured oil over dals, curries, and sautéed vegetables.
Homemade Mustard: Grind and mix with vinegar, water, and other spices to create a spicy, whole-grain mustard.
Pickling & Brining: A classic whole spice for adding a pungent kick to pickles, chutneys, and relishes.
Spice Blends: A component in some curry powders and spice mixes.
Roasted Vegetables: Sprinkle over vegetables before roasting for a nutty, spicy crust.
How to Use:
For Tempering: Heat oil until hot, add seeds, and cover the pan slightly as they will pop and splatter. Cook for 30-60 seconds until the popping subsides.
For Grinding: Use a spice grinder or mortar and pestle to create mustard powder for pastes and blends.
Storage: Keep in an airtight container in a cool, dark, and dry place to maintain their potency.
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Categories: Spices / Herbs / Salts (107)
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14/386 Richmond Road, Grey Lynn, Auckland 1021