Origin  East India

Used Parts  Seeds

A member of the Brassica genus along with  broccoli, cabbage, cauliflower, brussel sprouts, turnips and radishes that botanists refer to as the mustard family.

Although scientists think the mustard species may be native to southern Europe, the Middle East, and western Asia, the plants now grow quite well  in almost all temperate climates, and are now grown commercially in many countries.  Most of the mustard we use is grown in Canada or Montana or the Dakotas.

The whole mustard seed consists of two infinitesimal seeds in a small pod.   With a pungent flavor that is a little bitter, it takes on a unique flavor when blended with lemon for seafood's. The white or yellow is milder flavored than the brown.  The brown or black is the variety traditionally used in Chinese restaurants. Unlike other spices, mustard must be moistened with an equal amount of water to start the enzyme action which releases the flavor. 

 It is easy to sprout and grow mustard seeds, brown seeds grow into a purplish sprout. Both the sprouts and the greens make a tasty, slightly sharp addition to salads and sandwiches.

Available    whole seeds, dry ground, mustard flour, and in a prepared form.