Brown Mustard Seed Whole 1oz SW

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Brown Mustard, a member of the mustard and cabbage family is cultivated worldwide for its vegetative leaves and pungent, spicy seeds. The seeds are used in cooking, body care recipes, and also pressed for the oil. It is also often preferred when making whole grain and coarse varieties of mustard and can also be added to pickling recipes and herbal foot baths. The common names of the Brown mustard includes Chinese mustard, Indian mustard, and vegetable mustard. It's botanical name is Brassica juncea, it is a popular mustard cultivar around the word and is especially true in Asia where the plant is enjoyed for its edible green leaves and seeds that are pressed for the oil.


Try this Crock Pot Channa Masala.


  • 3 Tbsp oil
  • 2 Tbsp brown mustard seeds
  • 4 dried red chillies
  • 1 Tbsp yellow split peas
  • 200g finely sliced French shallots
  • 8 cloves, crush garlic
  • 1 Tbsp finely grated ginger
  • 15 curry leaves
  • 1/2 tsp ground turmeric
  • 420g tinned, chopped tomatoes
  • 1kg diced beef chuck
  • 435ml beef stock


  1. Put the oil in a heavy-based saucepan over medium heat, add the mustard seeds, chillies and split peas.
  2. As soon as the mustard seeds start to pop, add the shallots, garlic, ginger, curry leaves and turmeric.
  3. Cook for 5 minutes, then add the tomatoes, beef and stock.
  4. Bring to the boil then reduce to a simmer, cover and cook for 2 hours, or until the beef is very tender and the sauce reduced.
  5. While cooking, skim any oil that comes to the surface and discard.