Brown mustard seeds, Brassica juncea, also sometimes known as Indian mustard seeds, brown mustard seed, bulk mustard, whole brown mustard seeds or Indian mustard, are an important spice in many regional cuisines. These seeds contain .8-3.0% of the pungent volatile oil by weight, and approximately 30% oil overall. 

Brown mustard has been documented in Sanskrit and Sumerian texts dating back to 3000 BCE. It was in frequent use in ancient Rome; De re coquinaria, a Roman cookbook, was compiled circa 500 AD, and contains a recipe for a mustard-based condiment mixed with nuts, vinegar, and olive oil. Mustard powder was invented by Mrs. Clements of Durham, England, who made a fortune selling the dry, pale-yellow mustard flour.

These seeds are frequently purchased by American and seafood restaurants, brewpubs, gastro pubs, delis and companies who manufacture sauces, condiments, mustard and pretzels.  It is also a favorite of brewers and spice shops.  

We also carry Yellow Mustard Seed and Black Mustard Seed.

Flavor Profile

Brown mustard seeds have a sharp, earthy, and pungent flavor, with medium heat. Dry roasting mustard seeds will help bring out their aroma and flavor.

How to Use

Brown mustard seeds are hotter and smaller than the yellow seeds, and are used in traditional African and Asian recipes. For a traditional Indian dish, consider a classic Mango Chutney. Or stir into an African-style Chicken Tagine. Use brown mustard in spice rubs and marinades for grilling. Try brown mustard seeds in place of yellow in your next pickle brine. Make your own German Style Mustard to serve with Soft Pretzels for an Oktoberfest treat.  

Brown mustard works especially well in Indian curry dishes when partnered with asafoetida, coriander, cumin, curry leaf and fennel.  You'll also find that they work well when combined with bay, chili powder, dill, fenugreek, garlic, honey, nigella, parsley, pepper, tarragon and turmeric.