Our Spices



General Description: Mustard Seed comes from two commercially important classes of herbs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white. Both types exhibit a sharp taste.

Uses: Mustard Seed's hot and spicy flavor 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 flavoring in Indian dishes. Mustard loses its flavor when cooked so add at the end of cooking to maximize its taste in any cooked dish.

History: Mustard was used in ancient Greece and Rome as a medicine and a flavoring. The ancient Greek physicians held this plant in such esteem for the medicinal use of its seeds. The Romans were known to have used it widely in Europe and it was one of the first spices brought to America by the Spanish explorers during the 1400’s.

Origin: The condiment got its name because it was made by grinding the seeds of what was once called the senvy plant into a paste and mixing it with must (an unfermented wine). Mustard is one of the oldest spices and one of the most widely used.

Shelf Life: 2-3 years