Product: Crushed Black/Brown Mustard Seeds
Latin Name: Brassica juncea
Plant Family: Brassicaceae
Other Names: Indian Mustard, Mostaza de Indias, Moutarde Brune, Moutarde de l’Inde, Schwarzer Senf, Senape Nera, Kali Sarson, Kali Rai, Sharsha, Krishnasarshapa, Sorisa, Svartsenap & Kadugu.
Description: Brown mustard is a perennial plant often grown as an annual native to South Asia and now grown in most temperate regions of the world. It can reach a height of 1-2 metres and has branching, angular stem with large, alternate leaves. The lower leaves are petioled, green, sometimes with a whitish bloom, ovate to obovate, lobed with serrated edges. The upper leaves 30-60mm in length, sessile and broadly elliptic. The 4-petaled flowers are yellow in colour and are produced on the upper parts of the stems in racemes. The seeds are globular, dark brown to black in colour and approximately 1mm in diameter.
Interesting Fact: Did you know that there are almost as many folklore tales surrounding mustard as there are culinary recipes? Pliny the Elder in the first century A.D. wrote that if women that were workshy when it came to housework consumed mustard seed, it would make them better housewives. Whilst in Germany it was believed that sowing mustard seeds into the hem of the wedding gown of a new bride would make sure that they wore the trousers in the household from that day forth. The spice has also been associated with the ability to banish evil spirits and to cure toothache.
Ingredients: Dried seeds of Brassica juncea.
Allergy Advice: Mustard is a known allergen and can cause anaphylaxis in susceptible people; it also contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
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SUGGESTED USEMustard seeds can be ground to make your own mustard using water, ale or wine to mix, simply spoon into a bowl or jar add your liquid of choice and mix to a paste as thick as you like it, leave to stand for 10-15 minutes for the flavour to develop, add dried herbs such as sage, tarragon or basil to your mustard or for extra bite a little crushed mustard seed. Mustard is an ideal partner for cheese, pork and dairy dishes, the seed can also be added to pickles, chutneys and curries for extra flavour, sprinkle into flat bread mixes, stir into rice and grain dishes, crush the seeds and sprinkle over ham, salmon, chicken and vegetables for a pungent crunch.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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