Organic and fair trade mustard seeds.
The recipe for mustard, and other recipes with mustard, include dry mustard, (12) a product that Kurundu sells.
Mustard (Brassica juncea or nigra) has a spicy, rustic taste and fragrance. At Kurundu we offer brown mustard seeds and powder. Brown mustard is a smaller, darker and more potent variety than you will find in most grocery stores. Our mustard is fair trade, certified organic and grown in Sri Lanka.
Mustard seeds are from the mustard plant, a cruciferous (leafy green) vegetable related to broccoli, brussel sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds: black mustard (Brassica nigra), white mustard (Brassica alba) and brown mustard (Brassica juncea). Mustard’s tiny rounds seeds are about 1 - 2mm in diameter.
We offer brown mustard seeds, and has a pungent acrid taste.
Studies show that mustard seed has powerful cancer fighting properties. In addition to providing an excellent source of selenium, a mineral that helps prevent cancer, reduce the severity of asthma and decrease symptoms of rheumatoid arthritis, mustard seeds also contain cancer-fighting phytonutrients called glucosinolates. Glucosinolates break down into other phytonutrients called isothiocyanates, which have been shown to inhibit cancer cell growth and formation.
Moreover, mustard seed is a great source of magnesium and has been known to relieve muscular pain.
In the Kitchen
Crush mustard seed with a motar and pestal (grinding in the coffee grinder makes it bitter) and add to your tuna salad or to anything prepared mustard is called for. Adding crushed seeds rather than the prepared mustard gives food a fresh flavour that can’t be matched.
Here’s an idea: make a delicious cold millet salad by combining the cooked and cooled grain with chopped scallions, baked tofu cubes, garden peas and mustard seeds. Dress with lemon juice and olive oil.
Try making your own mustard condiment by soaking the seeds in wine, vinegar or water. Then, grind the seeds into a smooth paste, adding herbs and spices such as tarragon, turmeric, garlic, pepper, paprika or whatever you like to give your homemade mustard a unique taste.