Organic Ground Brown Mustard
Organic Ground Brown Mustard
Organic ground brown mustard comes from brown mustard seeds off the Brassica juneca plant, which are slightly more pungent than the standard yellow that Americans think of. Brown mustard is much more common in French, Indian, and Chinese cuisines.
Brown mustard seeds have up to 2.9% essential oils, with a volatile oil content that ranges from 0.5% to 1.2%. The volatile oil is made up of mostly allyl isothiocyanate.
These seeds, which come from the Brassica juneca plant, are called "Indian mustard seeds" in some places. In Arabic it is called "kardhal asuja" in Mandarin it os "zongse jie cai zi," in French "moutarde noir" Germans say "schwarzer senf," "rai kala" is the Hindi name, "chairo no masutado shushi," is Japanese, Portuguese speakers say "mostarda preta," in Russian it is "gorchitsa chyornaya" and in Spanish it is "mostaza negra."
Hot dogs and blindingly bright yellow might be the first two things you think of when you think of mustard if you are an American, but this spice is so much more multifaceted than just a line squirted onto a bun. Besides, yellow mustard is only one of the three types of mustard seeds.
Before mustard was eaten, it was considered a medicinal plant. Mustard seeds would be used in treating toothaches. Notably, the Greek philosopher Pythagoras was known to use mustard to help treat scorpion stings in the 6th century, BCE.
Another early record of mustard seeds come from the times of Alexander the Great in the 300s BCE. Alexander sent his greatest rival, the Persian King Darius III, a bag of sesame seeds to taunt the king and signify how large his army was. In response, King Darius III sent back an even larger bag of mustard seeds to tell Alexander that not only was his army large, but feisty too. This, understandably, was said to have infuriated Alexander the Great.
Pliny the Elder, an established author and commander of the Roman Empire's army and navy, created a prepared mustard recipe that is believed to be one of the first on written record. This is also considered some of the earliest evidence of mustard being used as a condiment. Pliny the Elder lived from 23-79 ACE. Romans were huge fans of mustard, using it in the same way we Americans today use black pepper. They would often add mustard seeds to their plates and crush them up right there to mix into their food immediately. The Romans are credited with introducing mustard seed to French, Belgian, Swiss, and German cuisines between the years 400 and 700 ACE. "Mustum ardens" or "burning wine" was a popular prepared mustard of this time made with crushed mustard seeds and unfermented wine. By the 9th century, French monasteries were running vineyards that also grew mustard seeds right there alongside the grapes. This was convenient, as the monks were the main producers of the condiment that was enjoyed by the locals. Pope John XXII, who held the position from 1316 until his death in 1334, loved mustard so much he created the position of "Grand Mustard Maker to the Pope." Also popular in the 1300s were criers, or people who went door to door shouting about their wares for sale, mustard included.
Mustard made its way to America when Benjamin Franklin brought it back from a trip to Paris in 1758. Mustard gained decent popularity over time, but the supply of the seed was cut very short during WWII leading to a decline in mustard consumption in the USA. After the war ended, California and Montana became areas of great mustard seed production, particularly in the 1950s.
According to food historians, wild mustard seed was originally cultivated in India in 3,000 BCE. This is an annual plant, meaning its life cycle lasts a single year. The plant can be grown from seeds or cuttings and likes a decent amount of room, about six to ten inches, between plants to grow. The seedlings will appear quickly, but it takes a long time for them to mature and produce seeds. These plants like a moist soil but can live in dryer soils. If they are in dryer soils, they will take more time to extend a root system down into the soil before they sprout from the ground. The mustard plant can grow up to four feet tall, but the average plant is smaller than that. Seed pods begin to appear after about 90 to 95 days. A mustard plant will produce 20-40 seed pods each, and every pod will have about 6 seeds inside.
Our Organic Ground Brown Mustard Seeds come from Canada.
Mustard seeds are categorized by three types- yellow, black, and brown. Yellow is the most common and is quite a pale, yellow color that is sometimes mistaken for white, so they are also called white mustard seeds. Brown mustard seeds are used more often than black, but yellow is both the most common and the most commonly used. As the seed gets darker, the flavor of the mustard is a little stronger or more pungent.
While there are approximately 40 species of identifiable mustard plants, only three species are currently cultivated for human consumption. This includes the yellow mustard or Brassica alba, brown mustard or Brassica juneca, and Black Mustard or Brassica nigra.
Ground brown mustard is popular in African and Asian cuisines, and it is slightly spicier than ground yellow mustard. It can be used as an emulsifier in salad dressings and mayonnaise, and it's great for marinades, spice rubs, or as a flavor booster on grilled foods.
Ground brown mustard tastes great with asafetida powder, a very strong spice that is exceptionally popular in Indian cuisine. Use this spice in combination with coriander, cumin, or fennel. It is tasty with strongly flavored foods like cabbage or scrambled eggs.
For a simple homemade mustard, you only need 1 cup of cold water, ¾ of a cup of organic ground brown mustard, ¾ of a teaspoon of kosher salt, 1/8 of a teaspoon of garlic powder, 1/8 of a teaspoon of paprika, ½ teaspoon of turmeric, and ½ cup of distilled white vinegar. Combine everything but the vinegar in a saucepan and cook over medium low heat until the mixture thickens. This will take about 30 to 45 minutes. Whisk the vinegar in and cook for another ten minutes, allowing the prepared mustard to thicken up again. Your end results should yield about a cup of prepared mustard. Let the mustard cool to room temperature before you store it in the fridge. Make sure it is in an airtight container and it will keep for up to three months. The flavor of this mustard will be pungent for a few days and then will mellow with time.
The whole mustard seed is used more frequently in pickling or condiment making, but both have good, strong flavor. When working with a whole mustard seed, you can toast the spice for some extra flavor dimension. Ground mustard seed is the better choice if you want to quickly impart some mustard flavor into a dish.
Organic Ground Brown Mustard has a bitter, slightly spicy flavor to it.
You can use most ground mustards interchangeably. Using a 1 to 1 ratio is fine, meaning a teaspoon of organic ground brown mustard can be replaced with a teaspoon of organic ground yellow mustard. Just remember that as the mustard seed gets darker in color, the more intense the flavor is.
Serving Size1 tsp
Amount Per Serving
% Daily Value*