What is mustard?
Mustard is the collective name for the seeds of three plants in the cabbage family (Brassicaceae): Sinapis alba (white or yellow mustard), Brassica juncea (brown or Indian mustard) and Brassica nigra (black mustard). The part used is the small round ripe seed. Across Egypt, the Levant, Iraq and the Gulf the seed is known as khardal, and colloquially in parts of Iraq and the Gulf as hardal. The ancient Egyptians knew it, the Arab medical texts list it as a warming drug, and the Romans first pounded it with grape must, creating the condiment that gave it its Latin name. In Arab kitchens it appears chiefly in pickles and meat sauces, and today in sandwiches, mayonnaise and dressings.
Types, varieties and origins
Yellow (white) mustard
Relatively large seeds (2–3 mm), pale yellow to beige. Canada (Saskatchewan) is the largest producer, followed by Ukraine, Hungary and Germany, with limited plantings in Egypt and Syria. Its heat is gentle: it lacks the sharp volatile oil of the other two types and instead carries a non-volatile compound that warms the tongue without stinging the nose. It is the base of American yellow mustard, pickling spice and English mustard powder.
Brown mustard
Smaller reddish-brown seeds (1.5–2 mm), grown mainly in India (Rajasthan and Uttar Pradesh), Nepal and Canada. Hotter and more pungent thanks to its volatile oil (allyl isothiocyanate), it is the mustard of Indian cooking, French Dijon mustard and hot Chinese mustard. Tempered in hot oil until it pops, it loses its sting and turns nutty.
Black mustard
The smallest and sharpest seed, black to very dark brown, from the Mediterranean basin (Italy, Turkey), India and Ethiopia. Commercial cultivation has declined because the pods shatter before mechanical harvest, so it is the rarest and dearest, sought for smoked meats, traditional pickles and folk remedies.
| Variety | Origin | Character | Best use |
|---|---|---|---|
| Yellow (white) | Canada, Ukraine, Hungary | Mild heat on the tongue, pale colour | Pickles, yellow mustard, powder, dressings |
| Brown | India, Nepal, Canada | Pungent and hot, sharp aroma, reddish seed | Indian cooking, Dijon, tempering in oil |
| Black | Italy, Turkey, India | Sharpest of all, tiny dark seed | Smoked meats, traditional pickles, herbal trade |
Quality standards and grades
The reference standard is ISO 1237 (Mustard seed – Specification), which sets limits for moisture, ash, extraneous matter and pungent principle for each type, with ISO 948 for sampling, ISO 939 for moisture and ISO 928 for ash. The ESA quality minima apply to spices in general, Canadian shipments are graded by the Canadian Grain Commission on purity and damaged seed, and in Egypt the general Egyptian Standards for spices apply. The decisive attribute in brown and black mustard is the volatile oil released after enzymatic hydrolysis; in yellow mustard the non-volatile pungent compound.
| Parameter | Typical range | Note |
|---|---|---|
| Moisture | ≤ 10 % | Common in ISO 1237 and trade contracts |
| Fixed oil | 28–36 % | Up to 40 % in brown mustard |
| Allyl isothiocyanate (brown/black) | ≥ 0.7 % | Pungency marker |
| Total ash | ≤ 6 % | Typical |
| Acid-insoluble ash | ≤ 1 % | Sand and soil |
| Extraneous matter | ≤ 1 % | Other brassica seeds, straw |
| 1,000-seed weight | Yellow 5–7 g, brown 2–3 g, black 1–2 g | Useful for telling the types apart |
By the senses: good seed is uniform in size and colour, hard under light pressure, with no shrivelled or mottled grains. Crush a few seeds with a drop of cold water and wait a minute: good brown mustard smells sharply pungent, while yellow reveals its heat only on tasting. A rancid smell means oxidised oil.
Whole versus ground, and processing
Mustard's pungency is created only when the enzyme myrosinase meets cold water after the seed is broken; hot water or vinegar halts the reaction and gives a mild result. Dry powder keeps its strength for months but loses it quickly once made into paste. Tempering in oil (the Indian tadka) turns brown seed nutty with no heat; coarse grinding gives wholegrain mustard, fine grinding and sifting gives English-style powder.
Culinary uses
- Egypt: yellow seeds in pickled cucumber, carrot and cauliflower; the powder in salads, sausages and hot dogs; and with chilli in Alexandrian liver sauces.
- Iraq: in torshi (mixed vegetable pickle) with turnip and cabbage, and in some masgouf fish recipes with mustard dissolved in vinegar.
- Levant: in makdous and Aleppo-style pickles, mustard sauce with shawarma and Armenian sujuk, and in kabees.
- Gulf: in pickled lemon and mango (achar), grilled fish rubs, and tempered brown seed in biryani and Gulf curries.
Dosage: one tablespoon of seed per litre of pickling brine, and one teaspoon of powder per kilogram of meat in a marinade. It pairs with vinegar, honey, garlic, turmeric, cumin, dill and bay leaf.
Storage and shelf life
Whole seed in a dry airtight container keeps 2–3 years; powder 6–12 months away from humidity, which activates the enzyme and spoils it; prepared mustard should be refrigerated and used within three months.
Traditional and health benefits
Arab and European folk medicine used mustard as a warming agent: poultices for the chest and joints, infusions for appetite and digestion, and decoctions for sore throats. The seeds contain selenium, magnesium, omega-3 fatty acids and glucosinolates studied for antioxidant properties. Excess can irritate the stomach or skin.
The Sheikh Al-Attareen range
- Yellow (White) Mustard Seeds
- Brown Mustard Seeds
- Black Mustard Seeds
We import yellow mustard from Canada and Eastern Europe and brown mustard from India, and select black mustard from specialist suppliers. Every shipment is checked in our Mansoura warehouses for moisture, purity, aroma and damaged seed before packing. Available at our branches in Egypt, Iraq and Syria and through our online store.
FAQ
Why does my mustard have no heat when I cook it?
The heat comes from an enzyme reacting with cold water after grinding, and cooking heat destroys it. Grind with cold water, rest 10 minutes, then add vinegar to fix the pungency.
Which type should I choose for pickles?
Yellow is the classic because it gives flavour and colour without excessive heat; add a little brown seed if you like a hot torshi.
Are black and brown mustard related?
Two different species; brown has replaced black commercially because it is easier to harvest, and the flavours are close, with black sharper.
Can I make mustard powder at home?
Yes, grind whole yellow seeds in a spice mill, sift, and store the powder completely dry.