Mustard Seeds

All parts of the mustard plant are edible, including the seeds, leaves, and flowers; it is in the same genus as cabbage and turnips and is an annual plant. There are over 40 different varieties of mustard plants, but three are the most popular for culinary use; black, brown, and white mustard seeds typically go into recipes and making mustard.


Mustard is the second most-used spice in the United States, as its usage is only exceeded by the peppercorn. And it’s no wonder since mustard works well with all types of meats, pork, poultry, and seafood. You may be used to standard yellow prepared mustard, but there are other wonderful varieties of seeds and prepared mustard to experiment with.

Mustard Seeds

What Are Mustard Seeds?

Brassica nigra is the plant that produces black mustard seeds. It is native to North Africa and parts of Europe and Asia; black mustard seeds are still very popular in the Middle East and Asia Minor where they originated. The seeds are removed from their seed coats and are very small. They can be ground into a spice or used whole, often added to hot oil to bring out the flavor. Brown mustard seeds come from the Brassica juncea plant. It is also often called Chinese mustard or Indian mustard. There are different varieties of brown mustard seeds.


Black mustard seeds have been used since ancient times by the Romans. In medieval France, they were mixed with unfermented grape juice (must) and called mout-ardent (burning must), which transformed into moutarde in French and mustard in English. Brown mustard originated in the Himalayans and has virtually replaced black mustard in American and British kitchens, particularly in North American Chinese restaurants. The white mustard plant originated in the Mediterranean area.

What Does It Taste Like?

Black mustard seeds are the most pungent of the three but are also the least common. Brown mustard seeds are less spicy than black and spicier than white mustard seeds, as can be seen in most types of brown mustard condiments. White mustard seeds are milder than brown or black mustard seeds, but they still contain pungent flavor producers, especially sinalbin. Their heat stays mainly on the tongue rather than traveling up the nose, as it does with brown and black seeds. The heat is also shorter-lived than those varieties.

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Ahad Farm was established in 1968. The company is based in Hyderabad and Sanghar, Pakistan. We supply onion, wheat, red chili pepper, and mustard seeds along with many more commodities grown economically and supplied to Gulf and Asian countries.

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Berani, Shanghar & Bholari, Thatta, Sindh

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