Mustard Seeds Brown, Whole

Whole brown mustard seeds are incredibly pungent in flavour with a rounded, nutty edge. They derive from the Brassica Nigra plant, which is cultivated in South Asia. The seeds are left in hot oil to pop and crack before cooking curry within Indian cuisine.

Germany and Russia also capitalise on their flavour, using them within condiments such as whole grain mustard or within commercially made sausages and pickles.