The Many Uses of Mustard Seed

The Many Uses of Mustard Seed

By Megan Barber, Wellness Buyer, Co-op Owner

Chances are you probably haven’t given much thought to the oh so versatile condiment that is mustard, or the seeds that go into making it. Well don’t worry; here is some background information and a few recipes to spice up your kitchen and bring your mustard game to the next level!

Actually part of the broccoli and cabbage family, mustard seeds are popular in pickling, marinades, meat rubs, and more. There are over 40 varieties of mustard plants, but only 2 are commonly harvested for their seeds. These plants reach up to five feet tall and provide us with brown and yellow mustard seed. You’ll find brown mustard seed is most commonly used in Dijon mustards, because brown seed adds more punch and has a sharper flavor. The more delicate yellow seeds are commonly used in American mustard because they have a milder flavor.

Here are some easy recipes if you want to try making your own mustard from scratch. But why stop at just mustards when you can create culinary concoctions like these?


Mango PixabayPickled Mango: a sweet, tangy, and, if you desire, spicy, side-dish!

You’ll need about 30 minutes (plus 24 hours pickling time) along with:


  • 3-4 cups mango, peeled and sliced
  • 1 cup rice vinegar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white vinegar
  • 2 cups sugar
  • 1/2 cup sea salt
  • Red pepper flakes optional

Place your sliced and peeled mango into a clean glass jar. Combine vinegars, sugar, salt, and pepper flakes (if desired) in a sauce pan and bring to a boil. When everything is dissolved and the liquid looks clear, remove it from the stove and let cool. Pour over mangoes, cover, and let stand 24 hours. Store in the refrigerator and enjoy!


Cauliflower PixabayGinger Cauliflower with Mustard Seed: add a bit of a kick to this delicious side-dish!

You’ll need about 20 minutes and:


  • 3 tablespoons vegetable oil
  • 2 teaspoons mustard seed
  • 2 teaspoons peeled and grated ginger
  • 1/2 teaspoon turmeric powder
  • 1 large head of cauliflower, broken into florets
  • 1 1/2 teaspoons lemon juice
  • 3 tablespoons coriander seed

Heat the oil on medium heat and cook mustard seed 3-5 minutes. Toss in the grated ginger and turmeric and stir well. Add the cauliflower and stir until coated, then add 1/2 cup water and cover until tender (6-10 minutes). Finally, season your dish with lemon juice, salt, pepper and coriander if desired. Enjoy!

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