Fiery and powerful, brown mustard seeds add pungent flavor to dishes. The brown and black variety are quintessential to the cuisines of South Asia, with a spicier profile than yellow mustard seeds. Ground, these can be used in spice mixes for meat, seafood or vegetables; whole, they’re excellent fried with ghee or oil to make tarka, the flavor base of many South Asian dishes, or used as a pickling spice.

​ [/description-break] Ingredients [/title]Ingredients: Organic Brown Mustard Seeds
Allergens: None [/accordion] Specifications [/title]​Net Weight: 3 ounces
Place of Origin: India [/accordions-break]Are brown and black mustard seeds different?[/banner_heading] Depending on who you ask, including very knowledgeable spice sellers, brown and black mustard seeds are the same. Sandeep of Pure Indian Foods is among those who say they are the same, while other sources claim they are different. Despite minute differences in size and flavor, they’re easily interchangeable in recipes, and at Milk Street we reach for brown mustard seeds when either black or brown are called for. [/banner-text-break] Use mustard seeds in tarka—a technique to bloom spices in ghee or oil—to add a mild nutty flavor to dishes. Try it in our , , , , or . [/how-to-use-break] ​KITCHEN NOTES