
Mustard Seeds
Yellow, brown, Oriental and organic mustard seeds, Grade A or B.
Yellow mustard runs milder and is the standard for prepared mustard and Western food manufacturing; brown mustard is sharper and is what most Indian and South Asian cooking specifies; Oriental mustard sits between the two in pungency and is grown in smaller volumes. Which one you need depends entirely on your finished product — they're not interchangeable by heat level.
We carry an organic-certified line across the yellow and brown varieties. Grade A is cleaned to a tight purity standard; Grade B suits oil-pressing and milling use.
- Grade A
- This is the highest quality grade of mustard seeds , with a uniform size, shape, and color. They are also free from defects and have a sweet taste.
- Grade B
- This grade of dried mustard seeds may have some minor defects such as discoloration or uneven sizes, but they are still suitable for use in baking and cooking.
- Yellow Mustard Seeds
- This is the most common variety of mustard seeds and is also known as white mustard seeds. It has a mild and slightly sweet flavor and is often used in pickling and salad dressings
- Brown Mustard Seeds
- This variety of mustard seeds is also known as black mustard seeds. It has a stronger and more pungent flavor than yellow mustard seeds and is often used in Indian curries, pickles, and chutneys.
- Oriental Mustard Seeds
- This variety of mustard seeds is also known as Chinese mustard seeds. It has a strong and sharp flavor and is often used in Chinese cuisine.
- Organic Mustard Seeds
- This variety of mustard seeds is grown without the use of synthetic fertilizers or pesticides, making it a natural and healthier option
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