Organic Brown Mustard Seed 150g

Steenbergs organic brown mustard seeds are smaller and hotter than its relative the yellow mustard seeds. Steenbergs organic brown mustard seeds are ideal for Asian and African cooking. In India, whole brown mustard seeds are fried in oil until a pop...

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£3.95

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Details

  • Flavours: Hot
  • Cuisines: British, Indian
  • Ingredient features: Allergen, Organic, Salt free, Sugar free, Vegan, Kosher - KLBD
  • Packaging type: Plastic
  • Recyclability: Not Currently Compostable Or Recyclable

Nutritional information

  • Values per 100g:
  • Energy 450kCal;1863kJ
  • Fat Trace
  • Carbohydrates 3.7g
  • Protein 22.5g
  • Values per 2g teaspoon:
  • Energy 9kCal; 37kJ
  • Fat Trace
  • Carbohydrates 0.1g
  • Protein 0.4g

Organic Brown Mustard Seed 150g details and description

Steenbergs organic brown mustard seeds are smaller and hotter than its relative the yellow mustard seeds. Steenbergs organic brown mustard seeds are ideal for Asian and African cooking. In India, whole brown mustard seeds are fried in oil until a popping sound is heard to give a nutty flavour and used in curries. This is in one of Steenbergs signature black resealable black pouches.

Black and brown mustard seeds are similar, but different, and are basically interchangeable.  If you need a specific type, please ask us and we will guide you through, but you can usually use either.  Brown mustard comes from a taller plant than yellow mustard plants, growing 2-3m high (6-9ft), with large oval leaves and bear yellow flowers similar to those on yellow mustard plants.  The seed pods for brown mustard are 3-5cm long (1-2 inches) and the seeds are similar to black ones but have only about 70% of the pungency.  Black mustard plants are similar except that the leaves are lanceolate and the seed pods are shorter at 2cm long. The pods are picked when they are fully developed but not yet ripe as they burst open easily. After cutting, the mustard hay is stacked in sheaves to dry before being threshed to remove the seeds.  For both types, the seeds are 1.5cm in diameter (0.5 inch) and more pungent than yellow mustard seeds.  There is almost no aroma, but the taste is sharp and bitingly hot, making the eyes water a little, because of the action of an enzyme called myrosinase,  a pungent volatile compound is made, called allyl isothiocyanate.  For more information, try Gernot Katzer's Spice Pages or Wikipedia.

Brown mustard seeds are hot and spicy and are used in making mustards and in curry recipes.  You could make a Goan Chicken Curry, a Vindaloo or Wholegrain Mustard (replacing the Colman's Powder with Steenbergs yellow mustard powder) or my Tofu and Tomato Curry.

Ingredients: organic brown mustard seeds.

Allergy advice:  For allergens, including cereals containing gluten, see ingredients in bold.