Mustard Seeds (Brassica spp.)

Whole mustard seeds for culinary and traditional warming applications. Multiple mustard species are commonly used: Brassica juncea (brown/Indian mustard), Brassica nigra (black mustard), and Sinapis alba (white/yellow mustard). The seeds have been used as a spice and traditional warming preparation across multiple cultures for thousands of years.

Key Facts

Botanical names

Brassica juncea, Brassica nigra, Sinapis alba (multiple species)

Family

Brassicaceae (cabbage family)

Active compound

Allyl isothiocyanate (formed when seeds are crushed in water)

Common uses

Mustard preparation, Indian and European cooking, pickling brines, mustard bath

Distinct varieties

Yellow (mildest), brown (medium), black (sharpest)

What Are Mustard Seeds?

Mustard seeds are small round seeds from various Brassica species. The active compound - allyl isothiocyanate, the same compound responsible for the heat of horseradish and wasabi - is not present in intact seeds. It forms when the seeds are crushed and the precursor compound (sinigrin) is enzymatically activated by water contact. This is why prepared mustard (made by crushing seeds with water/vinegar) is hot, while whole intact seeds have a mild flavor.

How to Use Mustard Seeds

Cooking: Indian curries, German pickling brines, French and English mustard preparation. Indian cooking technique: tempering (heating whole seeds in hot oil until they pop and release aromatic compounds - the foundation of many Indian dishes). Pickling: whole seeds in pickling brines. Mustard preparation: crush with vinegar and water to make traditional table mustard. Mustard bath: see Mustard Bath Salt product.

Mustard Variety Heat Levels

Yellow/white mustard: Mildest; the basis of American yellow mustard. Brown mustard: Medium heat; used in Dijon mustard and many Indian preparations. Black mustard: Sharpest heat; used in many Indian curries and some traditional European preparations.

Frequently Asked Questions

Why are intact seeds mild but prepared mustard hot?
The hot compound (allyl isothiocyanate) is only formed when seeds are crushed in water, activating the precursor compound (sinigrin).

What's the difference between yellow, brown, and black mustard?
Different species with different heat levels. Yellow is mildest; black is sharpest.

What is "tempering"?
The Indian cooking technique of heating whole seeds in hot oil until they pop, releasing aromatic compounds - the foundation of many Indian dishes.

Are mustard seeds related to mustard greens?
Yes; same plants. Mustard seeds and mustard greens come from various Brassica species.

What's the warming compound?
Allyl isothiocyanate - the same compound responsible for the heat of horseradish and wasabi.

How do I make table mustard?
Crush seeds with vinegar and water; let stand 10-15 minutes for the allyl isothiocyanate to develop.

This product has not been approved by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.