Certified Kosher Parve by Kosher Supervision of America (KSA)
All Natural
Gluten Free

Mustard Seeds, Black

1 5 5 6

The mustard that walks the streets at night fighting crime and wearing a domino mask. Dark and intoxicating, it’ll put you in your place if you cross it.

Availability: In stock


* Required Fields


Free Shipping

Now That's Some Spicy Shipping!

We offer free standard shipping, every day. Spend less time searching for expensive herbs and spices at your local grocery when you can buy spices online. Whether you need just a pinch or more than a pound, all of our products ship free!

Satisfaction Guaranteed

Spicy Satisfaction

At SpiceJungle, your satisfaction is important to us, and our goal is to deliver a great product and fantastic customer service. If for any reason you're unsatisfied, let us know, and we'll work with you to make it right.

Read More

Safe & Secure Shopping Guarantee


We take great pride in offering a safe and secure online shopping experience. We guarantee that every transaction you make at will be safe. You will pay nothing if unauthorized charges are made to your card as a result of shopping at

Read More

Jungle Bucks

Rewards Program

JungleBucks rewards is our way of thanking you, our loyal customers, for choosing to shop with us. The rewards program is free; simply shop like you always do and earn 5% cash back towards your next purchase. Pretty simple, huh?

Program Details


Black mustard seeds are a mainstay in Indian cooking. When soaked in water the myrosinase is activated and the dish will benefit from an intense heat and pungency. A trick, though, is to heat or toast the seeds in hot oil or ghee instead. The nutty flavors are achieved with none of the acridness. Myrosinase dissipates quickly when heated so it should be added towards the end of cooking if it’s been ground into powder.

Mustard seeds come in three varieties: yellow, brown, and black. Yellow mustard seeds (also called white mustard seeds since the sandy color can go either way) are used primarily in Europe and western Asia, whereas brown and black are used in India and the countries surrounding it.

Flavor-wise they all differ greatly. Yellow seeds are mellow with less pungency, and have an initial floral sweetness to them. Brown seeds are a bit horseradish-y with an earthy flavor (though sometimes possess enough heat to burn down a barn). Black seeds are particularly pungent and hot, the impact of biting into one is enough to bring about a nuclear winter.

Whole seeds have little aroma, and have to be ground for the flavors to awaken. The enzyme myrosinase is what gives mustard its acrid pungency and penetrating heat. However, it’s a fickle enzyme. Water must be added for the enzyme’s flavor to bloom and temperature matters. Cold water will ensure a mustard paste that is intensely hot, bitter, acrid, and pungent (possibly to the point of it being inedible if the water is ice cold). Warm water will mellow it out and hot water will negate the flavor all together.

Additional Info

Ingredients Mustard seed.
Basic Preparation Ready to use as is, no basic preparation is required. Use this product whole or grind prior to use.
Recommended Applications Black Mustard Seeds can be used whole or ground fresh prior to application. Add this product to vinaigrette dressings, chutneys, pickling spices or toast and add with other Indian Spices for a homemade curry spice blend.
Taste & Aroma Bitter or Astringent, Pungent
Product Style Whole
Cuisine French, German, Indian, Italian, Mediterranean, Scandinavian
Handling / Storage Store in a cool, dry place.
Shelf Life 4 Years
Qualities All Natural, Gluten-Free, Kosher Parve, Non-GMO
Country of Origin Canada


What Everyone is Saying