Brown Mustard seeds

Brown Mustard seeds
Ingredients: *Brown Mustard seeds from organic farming
Brown mustard seeds grown in Occitanie (Southwestern France).
€5.60 50 g


Use whole seeds in marinades, sauerkraut dishes, stews, sauces, and curries. Toast the seeds in a dry skillet for one to two minutes to their aromas.
  • Allergens *Mustard
    May contain traces of sesame, celery, soy.
  • Origin France
  • Storage / Use In a cool, dark, dry place.
€112 / kg

Olivier Rœllinger's words

Brown mustard seeds are slightly hot and bitter. Like all other mustard varieties, the seeds themselves have little scent. They need to be crushed to release their fragrance and flavor. 

Dry-toasting brown mustard seeds in a skillet releases their aromas and lends them a flavor that’s similar to puffed rice with a touch of bitterness. 

One thing to remember in the kitchen is that mustard can act as a thickener for a sauce that’s too thin. Simply stir a tablespoon of mustard seeds into a little of the warm (not hot) sauce then return it to the pot. Gently reheat the sauce and cook it until it thickens without boiling it and whisking constantly the way you would thicken a custard.  


Brown mustard (Brassica juncea) generally comes from India, but we have chosen to source ours from a certified organic farming cooperative in Occitanie (France) that uses agroecological methods. 

The word ‘mustard’ comes from ‘mustum ardens’ a Latin expression that means burning must. (Must is the term for the pulp and skins of crushed grapes.) In ancient times, mustard had medical as well as culinary uses. It was a well-known revellent remedy used to draw blood to an area and ease pain. It was also enjoyed as a flavorful seasoning for foods. By the Middle Ages, mustard was an integral ingredient in salted meat preparations. Dijon and whole-grain mustard are made with brown mustard seeds. White mustard seeds are used to make German, American, and English mustards.