TRS Brown Mustard Seeds are whole brown mustard seeds (Brassica juncea) prized for their robust, pungent flavor and warm, slightly nutty aroma. Stronger and more piquant than yellow mustard seeds, they add depth and a characteristic bite to a wide range of cuisines, especially South Asian dishes, pickles and marinades. When heated in oil the seeds pop and release aromatic, savory oils; when crushed or ground they yield a sharper, more intense mustard flavor used for pastes and mustards. These seeds are shelf-stable when kept dry and retain their flavor best if stored in an airtight container away from heat and direct sunlight. Contains mustard, a common allergen.

How to use: To temper (tadka) heat a small amount of oil until hot and add the seeds; wait until they begin to pop and sputter, then add other spices or ingredients. To make a mustard paste or condiment grind the seeds to a powder and mix with vinegar, water or lemon juice and salt to taste, allowing the flavors to develop for a short time before using. Whole seeds can be added directly to pickling brines, chutneys, curries, dals and marinades, or dry-roasted briefly and ground to make spice blends and rubs.