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The Spice Lab Whole Brown Mustard Seeds - 5155

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    • WHOLE BROWN MUSTARD SEEDS: Whole Mustard Seed is great for pickling, grinding, brining, seasoning and Indian cooking. Chef Fiona uses Organic brown whole mustard seed to make her own whole grain spicy brown mustard. See her recipe below.
    • WHOLE MUSTARD SEEDS FOR SAUSAGE SEASONING: The spicy, sharp and pungent flavor of mustard seeds adds a unique strong spicy flavor to meat, boiled vegetables and chutneys. Toast them to bring out the aroma, then toss them on an organic salad to elevate the flavor. Add to pickling spices, chutneys and vinaigrette dressings. Toast and combine with other Indian spices to make curry.
    • ALL-NATURAL INGREDIENTS: Contains pure, all natural whole brown mustard seeds. Add to pickling spices, chutneys and vinaigrette dressings. Bloom mustard seeds in hot oil to activate their rich flavor or toast and combine with other Indian spices to make curry.
    • PREMIUM QUALITY: Packed at our SQF-certified facility in Pompano Beach, FL, our Brown Mustard Seeds are gluten-free, kosher, non-GMO and paleo & keto friendly. Try pickling mustard seeds and serving them with gravlax or roasted bone marrow. It's also a delicious, spicy sausage seasoning.

    It’s easy to make mustard condiments. For homemade brown mustard, most of the ingredients you need are already in your pantry. You'll start with vinegar, water or beer, and Brown Mustard Seeds. Mix these together in a bowl and let sit at room temperature for 2 days. Place mixture in a blender with brown sugar or honey, spices, and salt to taste.  Pulse until you have a coarse paste with many whole mustard seeds still intact. Place in fridge for 2 days to allow flavors to marry before serving. Have fun playing with different types of vinegars and sweeteners.

    Chef Fiona uses Brown Mustard Seeds in Curried Cauliflower, Beef and Mustard Seed Curry and Potato Curry in Mustard Sauce.