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Brown mustard seeds are widely used as a spice, especially in India, and have a savoury taste.
Their heat disappears quickly during cooking, so they should only be added towards the end of the cooking time.
In India, the seeds are dry roasted before use, giving them a unique nutty flavour.
They are particularly popular for refining many vegetable dishes.
The seeds of brown mustard consist of the small round seeds of the mustard plant, which have a spicy and nutty flavour. The milling process brings out the strong flavour of the seeds. Mustard is ideal for seasoning all kinds of dishes. In India and Pakistan, mustard is often added to food to make it easier to digest. TRS Brown mustard seeds can be used to flavour dal dishes (legume dishes), rice and meat dishes, curries with potatoes and peas. Mustard is also very good with seafood, fish and poultry.
Brown mustard seeds are mainly used to flavour dals and vegetables and have a spicy taste. They are the main ingredient in Indian pickles in oil.
Black mustard strongly stimulates the release of stomach acids, so dosage should be observed to avoid damaging the kidneys.
Nutritional value per 100g:
Energy / calories: 2125kJ / 508kcal
Fat: 36g, of which saturated fat: 2g
Carbohydrate: 28g, of which sugars: 2g
Fiber: 12g
Protein: 26 g
Salt: 0,013 g
The spicy seeds are also useful in medicinal wraps and garnishes, but should not be overused. Warm wraps can result in skin damage and blistering if the contact with the skin is too long. Mustard is a powerful stimulant of blood circulation, especially in the uterus.
Ingredients: 100% mustard seeds.
Store in an airtight container in a cool, dry place to preserve freshness and taste.
Country of origin:
ne ES
Country of manufacture:
Didžioji Britanija
Weight / Quantity:
400 g
Brown mustard seeds are widely used as a spice, especially in India, and have a savoury taste.
Their heat disappears quickly during cooking, so they should only be added towards the end of the cooking time.
In India, the seeds are dry roasted before use, giving them a unique nutty flavour.
They are particularly popular for refining many vegetable dishes.
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