At Sterling Exports Inc., we bring you premium quality Mustard Seeds (Yellow & Brown) that are carefully sourced, processed, and exported to international markets. Mustard is one of the world’s most versatile spices, widely used in both culinary and industrial applications.
Mustard seeds can be crushed to form a paste and mixed with water to create a condiment, or dried and powdered to make mustard sauce. Both yellow mustard (milder and popularly used in sauces and condiments) and brown/black mustard (pungent and spicier, widely used in Indian and Asian cooking) are available.
At Sterling Exports, we closely monitor the mustard seeds from germination to final packaging, creating controlled cold and moist conditions for proper development. This ensures that only high-quality mustard seeds with strong flavor, aroma, and oil content reach our customers worldwide.
Mustard Seeds (Yellow & Brown) – Whole & Grounded
Brassica Alba (Yellow), Brassica Nigra (Black/Brown), Sinapsis Alba
Cruciferae
Whole Seeds, Ground Powder, Mustard Flour
Yellow mustard is mild and tangy, while brown mustard is pungent and spicy.
Tiny, round seeds – yellow or dark brown depending on the variety.
Pickles, curries, sauces, spice blends, condiments, salad dressings, marinades, and oil extraction.
Mustard is one of the oldest known spices, with its use dating back over 3,000 years. The ancient civilizations of Egypt, Greece, and Rome valued mustard both as a condiment and a medicinal herb. The seeds were ground and mixed with vinegar to create an early form of mustard paste. In India, mustard seeds have been a culinary staple for centuries, forming the base of tempering (tadka) in curries, pickles, and spice blends. While yellow mustard gained worldwide popularity as a table condiment in Europe and North America, brown mustard became integral to Asian and Indian cuisines. Today, mustard seeds remain one of the most traded spices globally.
Mustard is the second most used spice in the world, after black pepper.
Mustard seeds are tiny but contain 25–30% oil, making them a key oilseed crop.
Yellow mustard seeds are milder, while brown and black mustard seeds are hotter and more pungent.
Mustard oil is widely used in Indian cooking, Ayurvedic remedies, and massage therapy.
Mustard seeds contain selenium and magnesium, which are believed to have anti-inflammatory properties.
The seeds are rich in glucosinolates, compounds that give mustard its pungent aroma and sharp taste.
Mustard plasters were once used in traditional medicine to relieve chest congestion.
Dijon mustard from France is famous for using brown mustard seeds.
The phrase “mustard seed faith” comes from its symbolic use in scriptures, representing strength despite small size.
Mustard seeds are also used in preserving pickles, as they help inhibit bacterial growth.