Mustard seeds, whole, brown
Origin of mustard seeds, natural habitat
Mustard seeds are the seeds of a plant belonging to the cabbage family, grown specifically for its seeds. The mustard seed, presumably from the Middle East, came to Europe with the Romans, where it has been grown ever since, even in the kitchen gardens. In addition to ground and in whole form of yellow mustard seeds available, brown mustard seeds are also well-known and are mostly used as a raw material for Bordeaux and Dijon mustard in French cuisine.
What foods can whole, brown mustard seeds be used for?
Brown mustard seeds have a sharper, stronger and bitterer aroma than white or yellow mustard seeds, giving them a slight nutty taste when roasted.
- Its toasted version is used in Southeast Asian, especially the Indian cuisine in curry and legume dishes made of beans, chickpeas and lentils.
- We can use the brown, whole version of the mustard seeds to make spicy chutneys, pickle juices and one-course dishes made from beets, cabbage, and pickles.
- It gives a unique taste to grilled and cooked, fried meat and fish dishes.
Store in a cool, dry place, away from sunlight.