Botanical Name: Brassica juncea
Brown mustard, also known as Indian mustard or Chinese mustard, is a widely used spice known for its robust and piquant flavor. These seeds are larger than black mustard seeds but smaller than the more familiar mustard seeds. Brown mustard seeds are dark brown or reddish-brown in color and are commonly used in Indian, African, Chinese, and European cuisines for their sharp, earthy heat and complex flavor.
The flavor of brown mustard seeds is sharp, slightly bitter, and peppery when raw, with a more pronounced heat than yellow mustard but milder than black mustard. When cooked or toasted, brown mustard seeds develop a nutty, aromatic quality while retaining their signature heat, making them versatile in a wide range of dishes. The pungency of the seeds is due to compounds called glucosinolates, which, when crushed or ground, release enzymes that produce mustard oil, giving the seeds their characteristic bite.
In Indian cuisine, brown mustard seeds are a fundamental spice, particularly in tadka (tempering), a technique where the seeds are fried in hot oil until they pop, releasing their flavor. This method is used to flavor dals, curries, pickles, and vegetable dishes. The popping seeds not only release a rich aroma but also infuse the oil with a deep, peppery flavor that permeates the dish. They are commonly paired with other spices such as cumin, fenugreek, and curry leaves to create a flavorful base for dishes.
Brown mustard is also essential in making traditional mustard condiments. In Europe, particularly in French and German cuisines, ground brown mustard seeds are mixed with vinegar, water, and other ingredients to produce Dijon mustard and spicy brown mustard, both of which have a more pronounced heat and tang than the milder yellow mustard.
In Chinese cuisine, brown mustard seeds are used to make Chinese hot mustard, a popular condiment that packs a fiery punch. The seeds are ground into a paste and mixed with water, releasing their heat to create a sharp, spicy flavor that complements everything from dumplings to roasted meats.