Mustard Seed
Brassica juncea / Brassica nigra
Pronunciation: MUH-sterd seed
Yellow: mild, nutty, tangy. Black: pungent, hot, earthy.
Tiny flavour bombs. Yellow is tangy and nutty; black is bold and hot. Temper in oil and they pop to life.
SharpPungentNuttyHotGreat with: Curry leaves • Turmeric • Cumin +
Did you know?
Mustard seeds release heat when crushed with liquid-hello, classic condiments!
Health benefits
- Tempered seeds add flavour with minimal salt
- Common in digestion-friendly tadkas
- Great for pickling and pantry condiments
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: Popped in hot oil until nutty; ground with vinegar to make mustard pastes.
Medicinal: Traditionally used in warming rubs and pickles; enjoy in moderation.
In food
- South Indian tadka
- Pickles & chutneys
- Fish curries
- Spice blends
Rituals & blends
- Daily tempering with curry leaves and lentils
Origin & sourcing
- Country
- India
- Region
- Rajasthan & West Bengal
- Method
- Field-dried; cold-pressed oil locally where used
- Season
- Jan–March
- Processing
- Cleaned and size-graded; kept dry for popping
- Certs
- Batch traceability
Storage tips
Keep seeds dry; temper in hot oil to unlock aroma.