Mustard refers to several species in the Brassica and Sinapis genera, cultivated primarily for their small, round seeds which produce the sharp, pungent flavour associated with mustard condiments. The three main types are yellow (or white) mustard, brown mustard, and black mustard, each varying in heat intensity and culinary use.
Mustard seeds are ground, mixed with liquid, and sometimes combined with vinegar, wine, or other flavourings to produce prepared mustard — a condiment used worldwide. Whole or crushed seeds are also used as a spice in Indian, European, and African cooking. Beyond the seeds, mustard leaves are eaten as a leafy green vegetable in many cuisines, and mustard oil pressed from the seeds is a primary cooking fat in parts of South Asia.
Australia produces mustard seed commercially, and the condiment is a pantry staple. Mustard powder and whole seeds are widely available in supermarkets and specialty stores.
How it's produced
Mustard is grown as a broadacre crop in temperate climates, with Canada being the world’s largest producer. The plants are sown in spring and grow to about a metre tall, producing clusters of small yellow flowers that develop into seed pods. When the pods dry and turn brown, the crop is harvested with a grain header, similar to canola or other oilseed crops.
After harvest, the seeds are cleaned, dried, and graded by size and variety. For condiment production, seeds are ground and mixed with vinegar, water, salt, and other ingredients. Mustard oil is extracted by cold-pressing or expeller-pressing the seeds. Mustard leaves are harvested from young plants before flowering, either by hand or mechanically, and sold fresh. In Australia, mustard seed is grown in parts of Victoria, South Australia, and Western Australia as a rotation crop.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
Keeping it
In the fridge: about 365 days (after opening).
In the pantry: 365–730 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
What comes from this
Your household's take
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