Brown Mustard Seed Churfranken

Brown mustard seed from Churfranken, sharp seasoning for Indian cuisine and preserves

Brown mustard seed has a stronger, longer-lasting heat than the mild yellow seed. It is a base ingredient of Indian cuisine and unfolds its aroma above all when you crackle it in hot oil or combine it with liquid. Our seed grows regionally in Churfranken, around our manufactory in Klingenberg am Main.

How to use

Let the seeds pop in hot oil until fragrant and add them as a tadka over curries, dals and vegetables. In marinades, dressings, sauces and tartare the whole seeds swell and release their heat slowly. They are also ideal for pickling cucumbers and vegetables and for starting braises.

Good to know: the heat only develops when the seed is ground or pressed and comes into contact with liquid. Heating it too strongly without oil makes it bitter, so let it crackle only briefly in the fat.

Mustard tadka for dal in 4 steps

1. Heat 2 tbsp of oil or ghee in a small pan.
2. Add 1 tsp of brown mustard seed and wait until the seeds pop and become fragrant.
3. Deglaze with a handful of curry leaves and a pinch of turmeric, this takes only seconds.
4. Stir the tadka into a finished lentil dal and serve at once.

What makes brown mustard seed special?

Unlike the milder yellow seed, the brown one brings a penetrating, long-lasting heat with a nutty undertone. Its aroma sits in the essential mustard oils, which are released only by grinding, pressing or liquid. Grown regionally in Churfranken, it travels only short distances.

At a glance

• Whole brown mustard seed from regional Churfranken cultivation
• Strong, long-lasting heat with a nutty note
• A classic of Indian cuisine, ideal as a tadka
• For marinades, dressings, tartare and preserves
• All natural, without additives

Goes well with

It turns milder with yellow mustard seed, more aromatic together with Panch Phoron and Coriander Seeds Churfranken. If you want to make your own mustard, combine it with our Dijon mustard. You will find more for Indian cuisine in our curries and masalas.

Frequently asked questions

What is brown mustard seed used for?
Above all in Indian cuisine as a tadka in hot oil, for curries, dals and vegetables, and also for marinades, dressings, tartare and pickling.

What is the difference from yellow mustard seed?
The brown seed is clearly sharper and more intense, the yellow milder. For strong Indian dishes you take the brown, for mild table mustard rather the yellow.

How do I bring out the heat?
The heat develops through grinding, pressing or contact with liquid. Whole and dry the seed stays mild, only then are the mustard oils released.

Where does the seed come from?
From regional cultivation in Churfranken, the area around our manufactory in Klingenberg am Main.