May contain traces of gluten.
Packaged in an atmosphere where cross-contamination with the following allergens is possible (trace): peanuts and peanut products, tree nuts, celery and celery products, mustard and mustard products, sesame seeds and sesame seed products.

Brassica Species

Black mustard, B. nigra, and white or yellow, B. alba, originate from southern Europe and western Asia, while brown mustard, B. juncea, comes from India.

White mustard has long been cultivated in Europe and North America. The Romans, who prepared mustard, introduced the plant to England. In medieval Europe, mustard was one of the spices that people could afford.

In the 18th century, the French began adding other ingredients, while the English refined the powder by removing husks before grinding the seeds.

Today, mustard seeds are mostly used in mustard production.

FLAVOR of MUSTARD SEEDS

Mustard seeds themselves don't have a distinct aroma. When ground, they have a pungent scent and when cooked, they release a sharp, earthy flavor.

When chewed, black seeds have a strong flavor; brown ones are slightly bitter, then pungent and aromatic; larger, white seeds start with a mild sweetness.

USED as dry seeds, powder.

BUYING AND STORAGE of MUSTARD SEEDS

White and brown mustard seeds are widely available. Black mustard is hard to find; you can use brown as a substitute, though it's milder.

Ground white mustard is relatively coarse and contains husks. Mustard powder is finely sifted flour made from the seed kernels; its light yellow color comes from added turmeric.

Mustard in all forms can keep well if stored in a dry place.

CULINARY USAGE

In Western cuisine, whole white mustard seeds are primarily used for pickling vegetables, preserving, marinades, and mustard.

Brown seeds (known as rai) are gradually replacing black mustard in Indian cuisine. They play a prominent role in South Indian cuisine, where whole seeds are either dry roasted, heated in hot oil, or ghee to release their nutty flavor for tadka or baghar. The dishes are not bitter because the hot oil doesn't activate myrosinase.

In Bengal, freshly ground seeds are used for pastes in curries, particularly fish in mustard sauce.

Mustard oil is deep golden and quite pungent. It's made from brown mustard seeds and several other lower species. It's widely used as cooking oil, mainly in Bengal, where it's heated to the smoking point, then cooled before use. Its spicy taste contributes to the distinctive flavor of many Indian dishes.

Mustard powder enhances barbecue sauces and meat dishes, and pairs well with most root vegetables. As heat diffuses its intensity, add it towards the end of cooking.

Not only the plant's seeds are used. Fresh sprouted shoots are often used in salads. In Japan, and now in Europe, beautiful feathery mizuna is grown as a salad; it's highlighted with Chinese red mustard and other types in gourmet blends.

Chopped leaves make a pleasant garnish for root vegetables and potato and tomato salads. In Vietnam, the leaves are used for wrapping fillings for pork, shrimp, and herbs.

GOOD WITH apple cider vinegar, fruit, curry, chili, turmeric, cumin.