Brown Mustard Seeds (Brassica juncea)
Brown mustard seeds—also called Indian mustard—belong to the cabbage family (Brassicaceae). Dry seeds smell mild, but once cracked and moistened they develop a vivid, pungent heat and deep, nutty aroma prized in Indian, Southeast Asian and European kitchens (think Dijon and whole-grain mustards).
- Common names: brown/Indian mustard
- Latin name: Brassica juncea • Family: Brassicaceae
- Forms: whole seeds, cracked, ground
- Flavor: nutty when toasted; sharp heat develops after mixing with cold water
Flavor & Aroma
More potent and complex than yellow/white mustard: warm, nutty base with a clean, sinus-clearing kick. Prolonged boiling tames the heat but leaves a rounded, toasty profile.
Culinary Uses & Pairings
Temper in oil for Indian tadka; grind for pastes and Dijon-style mustards; add whole to pickles, brines and marinades. Excellent with fish, pork, sausages, lentils, cabbage and potato dishes. Pairs with onion, garlic, allspice, cloves, bay leaves and fresh herbs.
How to Use
- Temper whole seeds: sizzle 1–2 tsp in hot oil/ghee until they begin to pop; add aromatics/liquids.
- Quick mustard paste: grind seeds, mix with cold water (1:1 by volume), rest 10–15 min to develop heat, then whisk in vinegar and salt to stabilize.
- Pickling: add whole seeds to hot brine; they soften and perfume the jar.
- Add late for heat: prolonged cooking softens pungency—stir in near the end if you want more bite.
Dosage & Tips
- Curries/sauces: 1 tsp tempered seeds or 1/2–1 tsp ground per 1 l (4 cups) base.
- Marinades/rubs: 1 tsp ground per 250 g (9 oz) meat or veg.
- Pickling brine: 1–2 tsp seeds per 1 l (4 cups) liquid.
- For Dijon-style: combine brown mustard with acid (vinegar/verjuice) after the water rest.
Ingredients & Allergens
Ingredients: Brown mustard seeds (Brassica juncea).
Allergens: contains MUSTARD.
Storage & Shelf Life
Store airtight, cool, dry and away from light. Whole seeds keep 18–24 months; grind shortly before use for maximum pungency.
Substitutes & Notes
Yellow/white mustard (milder—use a bit more) or black mustard (Brassica nigra, hotter—use slightly less). Toasting boosts nuttiness but reduces sharp heat.
FAQ
Why are whole seeds mild but pastes are hot?
The sharpness forms when crushed seeds meet cold water; acids added later help stabilize the flavor.
Do brown mustard seeds lose heat when cooked?
Yes—long simmering mellows pungency and emphasizes nutty notes. Add ground mustard late for more bite.
Brown vs. yellow mustard seeds?
Brown are hotter and more complex; yellow are milder and slightly sweeter.
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