Mustard Seed

Mustard Seeds are the tiny round seeds of mustard plants, sold in yellow, brown and black varieties. In India, the crackle of rai in hot oil begins countless dals, curries and pickles, while around the world mustard seed is the base of prepared mustards, spice blends and mustard oil.

Arizone International supplies Mustard Seeds in bulk, cleaned and graded, for spice companies, pickle and condiment makers, oil mills, food processors, wholesalers and exporters.

Three Types of Mustard Seed

• Yellow (White) MustardSinapis alba. Larger, pale seeds with a milder heat. Used in American-style and English mustards and pickling.
• Brown MustardBrassica juncea. Reddish-brown seeds with a sharper bite. The most common type in Indian cooking and in Dijon mustard. In India it is known as rai, and it is also the main source of mustard oil.
• Black MustardBrassica nigra. Small, very pungent seeds, now less widely grown because it is harder to harvest by machine.

India is one of the world's major producers of rapeseed and mustard, with Rajasthan the leading state, followed by Haryana, Madhya Pradesh, Uttar Pradesh and Gujarat.

Where the Heat Comes From

Dry mustard seeds are almost odourless. Their heat appears only when the seeds are crushed and mixed with water, which lets an enzyme called myrosinase break down compounds called glucosinolates. In brown and black mustard, this produces allyl isothiocyanate, a sharp, nose-tingling compound. Yellow mustard produces a milder, less volatile compound. Frying whole seeds in oil, as in an Indian tadka, gives a nutty, milder flavour instead.

Applications

• Tempering (tadka) in Indian cooking and spice blends
• Pickles (achaar) and kasundi mustard sauce
• Prepared mustards, mustard flour and dressings
• Seasonings for meat, sausages and marinades
• Crushing for mustard oil
• Sprouting and microgreens
• Traditional remedies such as mustard plasters

Allergen Note

Mustard is one of the major food allergens that must be declared on food labels in the European Union, the United Kingdom and Canada. Manufacturers using mustard seed should follow allergen labelling rules in their market.

Quality Parameters

• Purity and admixture, typically cleaned to 99% or higher
• Seed size, colour and uniformity
• Moisture and oil content
• Pungency (allyl isothiocyanate) where specified
• Microbiology, aflatoxins and pesticide residues
• Screening for argemone seed contamination

Packaging and Storage

Mustard Seeds are packed in PP or jute bags, typically 25 kg to 50 kg, or in smaller retail packs. Store in a cool, dry place.

Tips for Buyers and Formulators

Specify the type you need: brown mustard (rai) for Indian cooking and oil, yellow mustard for sauces and prepared mustard, or black mustard for special recipes. Size, colour and purity are the main grading points.

Mustard is a listed allergen in the EU, UK and Canada, so finished products must declare it. Store seeds in a cool, dry place to protect their oil and pungency.

Why Choose Arizone International?

We are an India-based supplier and exporter of seeds and spices. We supply brown, yellow and black Mustard Seeds in machine-cleaned and Sortex grades, with steam sterilisation on request and full export documentation.

Share your seed type, purity grade, quantity and destination to receive a quotation for Mustard Seeds.