Mustard Seeds

Mustard has been cultivated for thousands of years. It has been used as a spice for over 4,000 years in some parts of Asia and in Greece since the 4th Century BC. It would appear that all types originate from the eastern Mediterranean and Middle East. White mustard seeds were used back in Roman times, predominantly for producing the condiment mustard, brown mustard is used to produce Dijon mustard, whilst black mustard seeds are constantly declining in importance because harvesting them is more difficult and the mustard oil (which is responsible for the flavour and heat) is lost more quickly.

The seeds do not have a scent but they become slowly aromatic when chewed and have a biting heat. The heat develops in liquid. Brown mustard tastes mildly bitter and is the hottest, with white mustard being somewhat less hot. When mustard seeds are fried they gain a slightly nutty and aromatic flavour but do not become hotter. Mustard contains around one third fatty oil, which is used for frying and flavouring in India.