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All plant parts of Brown Mustard are used in Nepali cuisine, particularly in the mountain regions of Nepal, as well asin the Punjab cuisine of India and Pakistan, where a dish called sarson da saag (mustard greens) is prepared. B. juncea subsp. tatsai, which has a particularly thick stem, is used to make the Nepali pickle called achar, and the Chinese pickle zha cai.
Production: Brassica nigra is technically a black mustard plant with large stalked leaves that are in the same family as arugula, horseradish, watercress, and wasabi. Annually, it blooms flowers with four yellow petals that later form seed pods with four round seeds inside.
Qualities: The blackish brown seeds are very flavourful, though they have almost no aroma.
Common Use: Whole seeds can be heated in oil to produce a nutty flavor before being added to stews, soups, or other dishes. They can also be infused into vinegar, crushed to make a poultice or added to teas.
Storage: Store in a cool, dry, dark place in a sealed container.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.