Mustard Seed in our A-Z - Cooking Index
Mustard Seed in our A-Z - Cooking Index
Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia.
Mustard Seed's hot and spicy flavour enhances meats, fish, fowl, sauces, and salad dressings.
Whole Mustard Seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown Mustard Seeds are an important flavouring in Indian dishes.
Whole mustard has no aroma, but grinding releases strong, spicy and earthy aromas. White mustard is primarily sweet and does not have much flavour, even when ground, until it is added to a liquid. Black mustard is strong and pungent, brown mustard is slightly bitter and white mustard is initially sweet until the heat kicks in.
Mustard has been grown in the fields of England since Roman times. Two types of plant are now grown – brown mustard (Brassica juncea) and white mustard (Sinapis alba). Seed is sown in March and April, the plants flower in June and harvesting takes place in September.
A one acre field of mustard produces 1 ton of seed, which produces 880kg of mustard flour which produces 4760kg of wet mustard, which produces 47,600 jars of mustard.
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