There are two commercially important classes of herbs from which mustard seed is derived: Brassica hirta, which produces white or yellow seeds, and Brassica juncea which produces brown seeds. Both types exhibit a sharp taste.
Mustard seed is used in pickling spices for vegetables and meats. Dry mustard is used in egg and cheese dishes, salad dressings and meats. Mustard is used in French, German, Scandinavian, Indian and Irish cuisines.
Most mustard seed is imported into the United States from Canada. The non-volatile components of Brassica hirta are responsible for its flavor which is sharp but lacks pungency. Brassica juncea, however, possess a volatile oil which gives the seed its hot, pungent and biting flavor.
Mustard can be considered one of our most ancient spices. Its medicinal properties were written about five centuries before Christ, and it is believed to have been used in Africa and China centuries before that. It was immortalized in the Bible when Jesus spoke of the power of faith "even if it were no larger than a mustard seed". The modern era for mustard seed began in 1720 when a Mrs. Clements of Durham, England, found a way to mill the heart of the seed to a fine flour. This became the standard method of processing the seed for use as a spice, both in cooking and in prepared mustards. Americans have become by far the largest consumers of mustard seed.
Uniform golden color, free from specks
Flavor & Aroma
Fresh and sharp
Mustard Seed is generally characterized by a clean fresh aroma and a pungent, slightly biting flavor.