Product Review

These ancient seeds date as far back as 5,000 years ago. Brown mustard seeds are smaller and hotter than the traditional yellow mustard seeds. Often used in Asian or African cuisines, these seeds are great for marinades, spice rubs, and barbecue sauces. In India, the seeds are fried in oil, which creates a strong nutty flavor. Heating the seeds brings out the pungent mustard flavor. Their spicy heat is great for flavoring tofu dishes. These seeds can also be added to salads, pickles, curries, and stir-fries or used to make your very own mustard condiments.