Mustard seeds

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ORIGIN

The scientific name of yellow mustard seeds is Sinapis Alba; for brown mustard seeds, it is Sinapis Juncea. Mustard seeds were discovered over 3,000 years ago. Along with pepper, mustard is the oldest condiment to be eaten. Belonging to the Brassicaceae family, it was originally grown by the Chinese.

The Ancient Romans called mustard seeds ‘burning must’. The word ‘must’ comes from the fact that during this period, the condiment was crushed with must wine to reduce its spicy flavour. The word ‘mustard’ appeared in the French language in the early 13th century.

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CULTIVATION METHOD

Mustard plants are annual. They measure from 50 to 90cm in height and grow in clay soils, rich in humus, limestone and alkaline particles. The plants are reaped, then the seeds are harvested and dried.

The unique feature of the plant (Sinapis Alba) is that its blooming and harvesting period lasts a full year. The mustard seed plant produces various types of seeds that are usually sold whole or crushed.

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HOW TO USE IT WHEN COOKING

Mustard seeds are known for their rather spicy flavour, explained by their juicy and crunchy sprouts.

They are mainly used in Korean and Japanese cuisine, especially to make mustard paste. Mustard seeds are also included in garam masala and curry mixes in Indian cuisine. Mustard seeds can be added to salads, sauerkraut, creams, soups, etc.

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Products

Find our ranges of products under different packaging, as well as our points of sale. Whole or ground, you will find the right product for your use.

Yellow mustard seeds



Our product is whole and is used mainly for slow-cooked dishes with a long infusion time. It is sold in a packet, enabling excellent preservation of the product and its quality.

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Brown mustard seeds



Our product is whole and is used mainly for slow-cooked dishes with a long infusion time. It is sold in a packet, enabling excellent preservation of the product and its quality.

Where to find this product ?

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