Mustard seeds are the small dried seeds of Brassica juncea, a herb of the Brassicaceae family — though we should avoid the em tag.
Mustard seeds are the small dried seeds of Brassica juncea, a herb of the Brassicaceae family. They have long been a working part of kitchens across Sri Lanka, India, Pakistan, Nepal and Bangladesh, where they are counted among the everyday spices rather than saved for special occasions. Ours are grown by organic farmers without synthetic fertilisers or pesticides, cleaned and processed in small batches, and packed in Sri Lanka.
100% organic certified by USDA Organic and Control Union. That means the seed is grown and handled under standards checked by independent certifying bodies, from the farm through to packing. For you it is a simple assurance: no synthetic fertilisers or pesticides were used in growing the crop, and nothing has been added to the seed in the pack.
- Whole mustard seeds, which you can also grind at home to ground mustard powder
- Grown by organic growers without synthetic fertilisers or pesticides
- Cleaned and packed in small batches in Sri Lanka
- Free from artificial colours, flavours and preservatives
Mustard seeds are usually fried in hot oil until they pop, which is the first step in a great many South Asian dishes and the point at which the seed releases its flavour. From there the seeds carry into vegetable curries, meat dishes and tempering for lentils and greens. They are an essential ingredient in spicy fish dishes, where their sharpness holds its own against strong flavours. Used whole, they give small bursts of texture and taste; ground to a powder, they season and thicken a dish more evenly. A little goes a long way, so start modestly and adjust.
Lakpura works with organic growers across Sri Lanka to bring the island's spices to your kitchen in the form they were always meant to be used.
