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Black Mustard Seed Organic

Country of Origin: India

Mustard seeds are one of the oldest herbs known and have been used since earliest recorded history. It was well known for it's medicinal use for internal and external applications. France and other parts of central Europe grew mustard seeds in 812AD and were then introduced to England by the Romans in the 13th Century.

Mustard comes from the same family as the broccoli, cabbage, radish and cauliflower, the Brassicaceae family. It's interesting to know that the typical hot , pungent taste that comes from mustard only occurs when it comes into contact with liquids, hence why it has little to no aroma when they are whole or crushed.

Black mustard seeds have a sharp, tangy flavour when sprouted. They are great to use when pickling vegetables. It is common in Southern India to fry mustard seeds, curry leaves and cummin seeds in oil and then add these spices onto your dish! Never add mustard seeds directly to vinegar or hot water as it will turn bitter, always add cold water first.

Black mustard seed poultices are medicinally used for muscular pain relief, to ease coughs and reduce arthritic pain (CAUTION: mustard seeds will irritate skin causing heat). Balck mustard seeds can also be made into a tea (1 tsp of ground mustard seed) to help reduce symtoms of the common cold. It can be ground and sprinkled into the bath to warm the body.

Mustard seed poultice:

Grind 120g of black mustard seeds with warm water to make a thick paste. Spread on a piece of cloth the size of the body area you wish to be covered. Lay a piece of gauze on the skin to stop it from sticking then place the cloth over the area for 1 minute. The skin may reddden, apply olive oil to ease if needed.

It is important to keep mustard seeds dry and preferably in a cool dry place.

NOTE: If seeds have been imported they will not sprout as they have been steamed due to quarantine regulations, however if they are Australian then you can get sprouting!

Certification: ECO