Organic Moroccan Mustard Seeds

✨ Organic Moroccan Mustard Seeds — A Tiny Seed with a Big Bite

Mustard seeds are the small, round seeds of the mustard plant, a member of the Brassica genus. In Arabic they are called الخردل (al-khardal) or حب الخردل (hab el khardal), in Darija often simply khardal or khardel, in French graines de moutarde, and in India rai or sarson. These are brown mustard seeds: whole, dry and reddish-brown, each no bigger than a pinhead. Dry, they smell of almost nothing; crushed, soaked or dropped into hot oil, they release the sharp, nose-tingling heat that mustard is famous for. The photograph shows the whole seeds heaped in a light wooden bowl.

🌿 Traditional and Cultural Uses

Few seeds carry as much meaning as this one. In the Qur’an, the weight of a mustard seed, mithqal habbatin min khardal (مثقال حبة من خردل), stands for the smallest deed that is still counted, and in the Gospel parable the tiny mustard seed grows into a great tree as a picture of faith. In Arab and Mediterranean household tradition, crushed mustard seed was mixed into warm poultices and plasters laid on the chest in winter, and handfuls were stirred into hot foot baths to warm the body during colds and chills. Classical Arab physicians wrote about mustard as a warming seed, and grandmothers kept a jar of it for the cold months as much as for the kitchen.

🍵 How to Use

• 🍳 Drop a teaspoon into hot oil until the seeds pop, then pour the fragrant oil over lentils, vegetables, rice or potatoes.
• 🥒 Add whole seeds to jars of pickled vegetables, olives or lemons for a gentle, peppery note.
• 🥩 Crush them into spice rubs and marinades for meat, chicken and fish.
• 🥗 Grind them and whisk the powder into salad dressings with olive oil, vinegar and honey.
• 🫙 Soak and blend them to make your own whole-grain mustard at home.

🥣 Recipe: Homemade Whole-Grain Mustard

1. Put 3 tablespoons of mustard seeds in a small glass jar.
2. Add 3 tablespoons of water and 3 tablespoons of vinegar, then stir.
3. Cover and leave for 1 to 2 days, until the seeds have swollen and absorbed most of the liquid.
4. Add a pinch of salt and 1 teaspoon of honey, then blend briefly so some seeds stay whole.
5. Close the jar and keep it in the fridge; the flavour softens and rounds out after a few days.

🧾 Ingredients

100% organic whole brown mustard seeds. Nothing else is added.

🔬 Product Profile

Mustard belongs to the Brassicaceae family, the same family as cabbage, turnip, radish and garden cress. This product comes from Morocco and is supplied as whole, dry, loose seeds, ready to fry, pickle, crush or grind.

📦 How We Sell It

Whole, loose mustard seeds, available in 100g, 250g, 500g, 1kg, 2kg, 3kg and 5kg.

🌤️ Storage

Keep the seeds in a tightly closed jar or pouch in a cool, dry place away from humidity and direct sunlight. Whole seeds hold their heat far longer than ground mustard and keep well for up to a year stored this way. Grind only what you need, just before using it.