Mustard Seeds (Brown)
Brown mustard seeds have a deep nutty, earthy flavour with a pleasing sharpness. Their flavour is much richer than yellow mustard seeds but they have a similar level of "heat" when ground and mixed with cold water.
Brown mustard seeds can be used whole in steamed vegetables to add a nutty flavour or as a pickling spice. In South Asian cooking they are most often used in tempering where they are added to hot oil - usually with other spices such as cumin seeds and curry leaves - at the start of the cooking process.
Stored correctly in Kitchen Herbarry packaging brown mustard seeds will keep their quality of flavour for up to four years.
Fun Fact: The husk of the mustard seed is covered in microscopic pits which make very absorbent, so much so that mustard seed husks are often used as emulsifiers in manufactured sauces such as mayonnaise or hollandaise
Allergens
MUSTARD
This product is packed in an environment which also handles nuts, peanuts, sesame seeds, gluten, soya, mustard, milk, sulphered fruits and celery
Ingredients
Whole brown mustard seeds
Country Of Origin
India
Nutritional Information (per 100g)
| Energy (Kj) | 1962 |
| Energy (Kcal) | 469 |
| Fat | 29g |
| of which saturates | 1g |
| Carbohydrates | 35g |
| of which sugars | 7g |
| Fibre | 15g |
| Protein | 25g |
| Salt | 0.03g |
Storage Tips
The Kitchen Herbarry packaging is designed to keep your Mustard Seeds (Brown) in top condition for up to 4 years by keeping out moisture, air and light.
To ensure maximum life of your product please take care to:
- Only open the refill pack when you need to top up your kitchen spice jar.
- Do not pour from the refill pack into your kitchen spice jar since the product can ingress into the seal. It is better to use a spoon or a scoop.
- When resealing the pack, reseal all but a few millimeters, tap the base of the pack on a hard surface and squeeze out excess air before sealing fully.
- Do not open in a moist atmosphere such as a kitchen during or shortly after cooking.