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Mustard Brown

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  • Taste & Aroma

    Hot, Nutty, Pungent

    Recommended Use

    Sauces, Grilled meat and Sauerkraut

    Pairs deliciously with:

    Honey, Soft Pretzels, Marinades for Chicken, Pork Chops, Sweet and Spicy Mustard Dips

  • Origin & History

    Derived from the seeds of the mustard plant, brown mustard is used globally. It is most commonly known for being a key ingredient in the recipe for Dijon mustard, where it is combined with water, vinegar, white wine and salt to make the classic condiment.


    Brown mustard seeds are naturally quite mild; however once they have been soaked in vinegar, they release their fiery heat and pungent aroma associated with mustard sauce. It is the perfect seasoning for grilled meat, where it adds its distinctive sharp heat and makes a great addition to recipes such as German sauerkraut. However, as a spice it should be used sparingly to avoid masking other flavours in the food. It is recommended that a pinch of sugar is added to balance out the flavour of mustard.

  • Ingredients

    Brown Mustard Seed



    Serving sizeξ

    14 x 1/2 Tsp

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