Mustard Seeds

Mustard seeds, with their sharp, earthy flavor when ground or cooked, come from the mustard plant, which has been around for thousands of years. There are three varieties of mustard seeds: white or yellow, brown and black. White or yellow seeds have a mild flavor and are the most common seed used to make American mustard. They are also used for pickling. The larger brown seeds are spicier and more “mustard-y” and are used in many European mustards such as Dijon, for flavoring meats, and are common in Indian cooking. Black seeds are the most pungent and spicy and are used in spicy mustards.

The mustard plant is a member of the brassica family, which includes broccoli, cabbage and Brussel sprouts, and the seeds are rich in minerals including calcium, magnesium, phosphorous and potassium.

Mustard seeds are mentioned in the New Testament, where heaven is compared to the grain of a mustard seed. They are also mentioned in ancient Sanskrit writings. Mustard has been used since the days of the Romans, who used it to season fruit. Pliny the Elder, a Roman historian, wrote many condiment recipes involving crushed mustard seeds with vinegar.