Brown Mustard Seeds
 
Harvested in: India 
Flavor Profile: Nutty. Earthy. Pungent.
Certifications: Organic, Non-GMO, Gluten Free, Kosher Certified 
 
I recently found myself on a quest for the perfect spicy kick. And that's when I discovered brown mustard seeds' versatile and bold flavor. These tiny powerhouses of flavor come from the same plant as yellow mustard seeds but pack a much stronger punch.
 
Did you know that brown mustard seeds have been cultivated for thousands of years? Ancient Greeks and Romans used them for medicinal purposes, while the ancient Chinese used them in cooking. Today, they're commonly used in Indian cuisine to add heat to dishes like curries and pickles.
 
I had the pleasure of sampling these little seeds on a recent trip to India, where their potency and flavor blew me away. They add depth and complexity to dishes that is unmatched by any other spice.
 
One of my favorite recipes to use brown mustard seeds is a classic Indian dish called Aloo Gobi, which is a delicious vegetarian curry made with potatoes and cauliflower. The combination of earthy potatoes, tender cauliflower, and aromatic spices is pure magic. And with the addition of brown mustard seeds, this dish really packs a punch.