Organic Brown Mustard Powder

Aromatic and slightly spicy

POWDER Nothing But Plants®

7,00 €

Made in France | Ref. JF50
1 unit
3 + 1 free

Description: Organic Brown Mustard Powder


Discover the exceptional properties of SPICES with the new powder range from our new brand POWDER Nothing But Plants® range!

This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.


Mustard is a spice that has been consumed since ancient times. The Greeks and the Romans used it for seasoning their dishes.

There are different species of mustard used to prepare the sauce that bears its name: yellow or white mustard (Sinapis alba L.), brown or Chinese mustard (Brassica juncea (L.) Czern.) and black mustard (Brassica nigra (L.) K.Koch). In addition to being rich in proteins and oils, mustard sauces also contain sodium, selenium and vitamins (C and B12).

Brown mustard is more aromatic and spicy than yellow mustard. At Anastore, we recommend that you get to know this age-old spice: Try our organic brown mustard seed powder!


Mustards are part of the cruciferous family, which includes three species used as a condiment: yellow or white mustard (Sinapis alba L.), black mustard (Brassica nigra (L.) K.Koch) and brown or Chinese mustard (Brassica juncea (L.) Czern.). Brown or Chinese mustard ( (L.) Czern.) is an annual herbaceous plant with yellow flowers and small, oil-rich seeds. This species of mustard was introduced from China to northern India, and from there it spread to Afghanistan via Punjab (1).

Mustard is currently an economically important crop that is widely grown in Asia and Europe (2).



Mustard has been used as a spice since ancient times and was cited in Sanskrit texts as early as the year 3000 BC. It was also one of the first crops to be domesticated (1). The term mustard emerged for the first time in France in the 13th century. The term ‘moutarde’ appears to come from the popular word ‘mustum ardens’, since the Romans had the custom of adding or diluting mustard seeds in grape juice (3). In that century, mustard was consumed in large quantities throughout Europe and it was the cities of Cremona (Italy) and Dijon (France) that devoted the most land to its cultivation. Dijon currently produces a large percentage of the world’s total mustard production (3).



The different species of mustards accumulate significant amounts of oil and proteins in their seeds (4). Mustard sauce is a good source of vitamins C and B12 and contains a significant amount of sodium and selenium (3).

Brown mustard contains glucosinolates, molecules that convert into isothiocyanates. These are sulphur-containing compounds that give mustard its pungent flavour (5).


Mustard is used to prepare the sauce that bears its name, or to season recipes. Mustard powder is used in numerous dishes and to prepare sources (1). Below is a recipe that uses this spice in powder form:
Pureed sweetcorn and carrots with garlic croutons (6):


Ingredients (serves 8):

Pureed sweetcorn and carrots:

  • 4 ears of sweetcorn
  • 3 carrots
  • 1 peeled onion
  • 3 tablespoons of olive oil
  • 4 cups of fish stock
  • 1 ½ tablespoons of dried thyme
  • 1 tablespoon of organic mustard powder
  • pepper
Garlic croutons:
  • ½ baguette cut in half lengthways
  • 1 tablespoon of olive oil
  • ½ a garlic clove


  • Remove the corn kernels from the ears and cut the carrots into large pieces.
  • Sauté the onion with olive oil in a saucepan over a high heat. Add the chicken stock, vegetables, thyme, mustard powder and pepper.
  • Bring to the boil, turn down the heat and simmer gently for 30 minutes.
  • Meanwhile, place the baguette pieces on a baking sheet. Grease the baking sheet with olive oil and grill for 5 to 7 minutes until golden brown. Remove the bread from the oven and rub half the garlic clove over the bread. Cut the bread into strips.
  • Finally, mix the mixture in a blender until the desired texture is obtained and serve with croutons.


  1. Thomas et al. (2004) Mustard. En:
  2. Chen et al. (2016) Evolution of mustard (Brassica juncea Coss) subspecies in China: evidence from the chalcone synthase gene. Genetics and Molecular Research 15 (2): gmr.15028045.
  4. Wanasundara (2011) Proteins of Brassicaceae oilseeds and their potential as a plant protein source. Crit Rev Food Sci Nutr 51(7): 635-77.
  5. Cools and Terry (2018) The effect of processing on the glucosinolate profile in mustard seed. Food Chem 252: 343-348.

Organic brown mustard seeds powder (Brassica juncea (L.) Czern.).


Contains mustard. Does not contain GMOs.


This aromatic spice is used to prepare mustard sauce or directly to season recipes.


Store in a cool dry place away from sunlight.


This food is manufactured under a GMP-compliant. GMPs are the Good Manufacturing Practice guidelines for the European food industry.

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