Mustard seeds come from plants of the Brassica genus (B. nigra, B. juncea, B. alba), originating in the Mediterranean region, Middle East, and Indian subcontinent over 6,000 years ago, with evidence from Neolithic sites in Syria and ancient Sanskrit texts calling it "sarshapa". Tiny and pungent, black and brown varieties deliver sharp, spicy heat ideal for tempering Indian curries, pickling, and European mustards.
Direct procurement from partner farms with full traceability.
Pods are de-stemmed and sortex-cleaned before processing.
Milling at sub-35°C to lock in 95%+ volatile oil content.
Triple-layer barrier vacuum packing for 24-month shelf life.
Ideal as a natural coloring agent for ready-to-eat meals, soups, and specialized sauces without excessive heat.
The global benchmark for authentic Tandoori marinades and luxury curries requiring a deep crimson finish.
Grade Comparison (SpiceExcel vs. Standard)
| Attribute | Kashmiri (SpiceExcel) | Standard Grade |
|---|---|---|
| Color Pigment (ASTA) | 120 - 150 (Deep Red) | 40 - 70 (Pale Red) |
| Oil Retention | 95% (Cryo-Ground) | 40% (Traditional Milling) |
| Microbial Purity | ETP / Steam Treated | Non-Treated |
For Global Wholesale Orders (MOQ: 500kg)