Mustard seed

A focused collection for mustard seed

This tag currently groups one supplied ingredient: Mustard. It is a focused starting point for buyers sourcing mustard seed, not a guarantee of availability or a broad range of seed products.

“Mustard seed” does not specify a single type or use. Yellow, brown and Oriental are common commercial class names, while botanical naming can vary. Confirm the botanical identity and commercial class for the lot rather than relying on the general name alone.

Whole seed and processed forms are different purchases

Whole seed, ground mustard, mustard flour and press cake differ in processing and composition. Ground mustard can mean ground whole seed; flour may have much of the hull removed and may or may not have some fixed oil removed. Cake is material remaining after some fixed oil has been removed. Ask about the actual process, hull content, particle size and residual oil.

For food uses, seed class and processing affect the flavor profile and texture of the finished product. For feed or non-food uses, do not assume a food-grade ground product or press cake is interchangeable with a meal made for another purpose. Glucosinolates can be relevant to assessing mustard meal, so intended use and analytical data matter.

Compare lots on a relevant specification

For whole seed, review lot-specific moisture, dockage or foreign material, class, damage and applicable contamination results. Processing buyers may also need oil and protein values, with the analytical basis stated, and glucosinolate results where relevant. Crop-year averages describe particular samples, not a guaranteed value for a new lot.

Before purchase, match the documentation to the end use: food buyers should establish applicable food-grade and cross-contact requirements, while feed buyers need product-specific, species-appropriate review by a qualified formulator or veterinarian.

Common questions.