Mustard: Spicy Powerhouse
Mustard seeds pack a punch of heat and aroma in every dish. Used whole, ground, or toasted, they bring warmth and depth to cuisines around the world.
Mustard Seeds
Brassica juncea (brown/Indian mustard)
Sinapis alba (yellow/white mustard)
Brassica nigra (black mustard)
What are Mustard Seeds?
Mustard seeds are small but powerful spices, used whole, ground, or as a paste.
They are essential in Indian, European, and North American cuisines, adding pungency and warmth to curries, pickles, sauces, and condiments.
The seeds release their heat when crushed or cooked, due to the enzyme myrosinase converting glucosinolates into mustard oil.
Mustard seeds are also valued for their preservative and digestive properties. They can be toasted, fried, or ground to enhance flavour and aroma in a wide variety of dishes.
Flavour and Taste
Mustard seeds have a pungent, spicy, and slightly bitter flavour that intensifies when crushed or heated. Yellow mustard seeds are milder and tangy, while brown and black varieties deliver sharper, more robust heat — creating a dynamic spice that enhances everything from curries to condiments.
Facts about Mustard Seeds
FAQ
What do mustard seeds taste like?
They are pungent, slightly bitter, and spicy, with heat that develops when the seeds are crushed or cooked.
What’s the difference between yellow, brown, and black mustard seeds?
Yellow mustard is mild and tangy, brown mustard has medium heat, and black mustard is the most pungent and aromatic.
How are mustard seeds used in cooking?
They can be toasted, fried, ground, or mixed into sauces and pickles to add heat and flavour.
Why do mustard seeds pop when heated?
When fried in oil, the moisture inside the seeds turns to steam, causing them to pop and release their aroma.
Are mustard seeds healthy?
Yes — they’re rich in antioxidants, omega-3s, and minerals, and may help with digestion and metabolism.
Recipe Idea:
Tempered Mustard Seeds for Curry
-
Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, and let them pop.
-
Add onions, garlic, and spices to create a flavourful base for Indian curries or lentil dishes.
