Brown mustard seeds, the fully ripened seeds of Brassica juncea, are a reddish-brown colour when dried with a pungent flavour. They have a piquant, spicy flavour and aroma, considerably hotter than the yellow version. Brown mustard seeds are often substituted for the much harder-to-find black mustard seeds.

How to Use:

These dried seeds can be used whole or ground in pickles, mustard and sauces. When sautéed in oil, the taste of the seeds will remain subtle and add a less pungent flavour to dishes. Dry roast to add fabulous warmth to curry pastes and spice blends. Brown mustard seeds are delicious in seafood dishes, soups and hotpots. For something new, try some in savoury baking recipes like seed loaves or cheese muffins.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Images for illustrative purposes only.