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: ACO
