Brassica juncea / B. nigra / Sinapis alba · Family: Brassicaceae · Dried Seed
"Mustard" covers three different species with three different pungency chemistries and prices that are not interchangeable — so we name the species on every certificate. And unlike most spices, mustard is one of the fourteen allergens the EU requires to be declared. That is not a judgement call; it is a labelling obligation.
Three species, three chemistries, one allergen obligation
"Mustard" is not one spice. Three species trade under the name, and they are not substitutes for one another. Black mustard (Brassica nigra) is high in pungency and low in oil at around 30%. Brown or Indian mustard (Brassica juncea) is the workhorse of Indian production — high pungency and the highest oil content at 38% or more, which is why it dominates the oil-extraction route. Yellow mustard (Sinapis alba) is the mild one at around 25% oil, and it is what European-style table mustard is built on.
The difference is chemical, not just varietal. Pungency in B. juncea and B. nigra comes from sinigrin, which converts on hydration to allyl isothiocyanate (AITC) — volatile, sharp, and the compound that hits the sinuses. S. alba carries sinalbin instead, which yields a non-volatile isothiocyanate: a mustard heat that sits on the tongue rather than rising into the nose. Substituting one species for another does not give a milder or stronger version of the same thing; it gives a different kind of heat.
Which is why we name the species on every certificate rather than shipping against a colour word. Colour and species usually correlate, but "brown mustard" as a trade description is not a botanical identification, and a formulation built on AITC will not behave the same way on S. alba.
And there is a compliance point that outranks all of it. Mustard is one of the fourteen allergens listed in Annex II of EU Regulation (EU) No 1169/2011 and must be declared on labelling in the EU and UK. Unlike fenugreek — where we flag legume cross-reactivity as a consideration for a safety reviewer — this one is a straightforward legal obligation, and mustard cross-contamination in spice blends is a documented recall driver. We state allergen status on every certificate and can supply against segregated handling requirements.
What is in the seed
The glucosinolate in B. juncea and B. nigra. On hydration it yields allyl isothiocyanate — the volatile, sinus-clearing heat.
The pungency compound of black and brown mustard. Volatile, which is why the heat rises rather than lingering, and why it fades on cooking.
The glucosinolate in Sinapis alba. Yields a non-volatile isothiocyanate — a heat that sits on the tongue rather than in the nose.
The enzyme that converts glucosinolates to isothiocyanates on contact with water. Heat inactivates it, which is why mustard is hydrated cold, not cooked, to develop pungency.
25–38% by species. B. juncea is the highest and dominates the Indian oil-extraction route.
Mustard is an EU Annex II declarable allergen. Not a judgement call — a labelling obligation. Stated per lot.
Why buyers specify mustard by species
B. juncea, B. nigra or S. alba on the certificate — not a colour word standing in for a botanical identification.
Mustard is one of the fourteen Annex II allergens. We state it, and can supply against segregated handling.
AITC or sinalbin-derived heat — a different kind of heat, not a different strength. It changes how a formulation behaves.
25% to 38% by species. The number that matters if you are extracting rather than seasoning.
Extraneous matter to 0.5% on yellow grade, with admixture limits stated per variety.
Whole seed for buyers grinding on receipt, or 40–60 mesh powder to a buyer-specified fineness.
These are functional and physico-chemical properties of the actives; SV Botanica does not make medical or therapeutic claims for this ingredient.
Species, oil content and form
| Grade | Standardisation | Form | Best For | Solubility |
|---|---|---|---|---|
| Black Mustard (B. nigra) High pungency | Oil min 30%; moisture NMT 8%; admixture NMT 2% | Small dark brown-black seed | Condiments, Indian cuisine, tempering | Whole |
| Brown / Indian (B. juncea) High pungency, high oil | Oil min 38%; AITC-led; admixture NMT 2% | Reddish-brown seed | Oil extraction, condiments, pickles | Whole |
| Yellow Mustard (S. alba) Mild — sinalbin | Oil min 25%; extraneous NMT 0.5%; admixture NMT 1% | Large pale yellow seed | European-style table mustard, pickling | Whole |
| Ground Mustard Powder Ground | 40–60 mesh; oil min 25%; total ash NMT 7% | Pale yellow to buff powder | Condiments, food manufacturing, blends | Ground |
| Oil Extraction Grade Feedstock | Specified on oil content rather than appearance | Whole seed | Mustard oil production, oleoresin | Whole |
Buy on species, not on colour. Colour and species usually correlate, but "brown mustard" as a trade description is not a botanical identification, and the difference matters more than a colour word suggests: B. juncea and B. nigra deliver a volatile, sinus-clearing heat from allyl isothiocyanate, while S. alba gives a non-volatile heat that sits on the tongue. A formulation built on one will not behave the same way on the other. We name the species on every certificate. Note also that oil content is the specification for extraction buyers — B. juncea at 38% or better is the economic choice there, regardless of what a condiment buyer would pick. For extracted forms see mustard oleoresin.
Export specification for Indian mustard seed. Values are specification limits and typical grade ranges; a batch-specific CoA is issued per shipment.
| Parameter | Specification / Limit | Method |
|---|---|---|
| Botanical Source | Brassica juncea / B. nigra / Sinapis alba | — |
| Plant Family | Brassicaceae | — |
| Part Used | Dried seed | — |
| Country of Origin | India | — |
| Form | Whole seed or ground | — |
| Colour | Black, reddish-brown or pale yellow by species | Organoleptic |
| Odour & Taste | Characteristic — pungent on hydration | Organoleptic |
| Botanical Species | Named per lot — B. juncea, B. nigra or S. alba | Declaration |
| Allergen Status | Mustard — EU Annex II declarable allergen; declared per lot | Declaration |
| Oil Content (%) | Min 25–38 by species — declared per lot | Soxhlet |
| Pungency Basis | AITC (juncea/nigra) or sinalbin-derived (alba) — stated | Declaration |
| Moisture (% w/w) | NMT 8 | Gravimetric |
| Total Ash (% w/w) | NMT 7 | Gravimetric |
| Extraneous / Foreign Matter (%) | NMT 1.0 (NMT 0.5 on yellow grade) | Manual |
| Admixture (%) | NMT 2.0 (NMT 1.0 on yellow grade) | Manual |
| Mesh (ground) | 40–60 or buyer-specified | Sieve |
| Pesticide Residues | EU Regulation (EC) No 396/2005 MRL compliant — tested per lot | GC-MS / LC-MS/MS |
| Aflatoxin | Total NMT 10 ppb; B1 NMT 5 ppb — EU compliant | HPLC-FLD |
| Heavy Metals | Lead NMT 3 ppm, Cadmium NMT 0.2 ppm | ICP-MS |
| Microbial | Salmonella absent/25g; TPC NMT 100,000 cfu/g | USP <2021> / <2022> |
| Ethylene Oxide (ETO) | Not treated — declaration provided | LC-MS/MS (on request) |
| Irradiation | Non-irradiated grade available on request | Declaration |
| Organic | USDA NOP / EU Organic available | Certification |
| Kosher / Halal | Certified (on request) | Certification |
| HS Code | 1207.50 (Mustard seeds) | — |
| Documentation | Phytosanitary Certificate, CoA, MSDS, Allergen Declaration, Non-GMO | — |
| Packaging | Buyer-specified — jute, PP, multi-wall paper or vacuum | — |
| Storage | Cool, dry, well-ventilated; away from direct sunlight and strong odours | — |
Two rows on this specification carry more weight than the rest. The first is botanical species. Three species trade as "mustard" and they are chemically different products: B. juncea and B. nigra carry sinigrin, which converts on hydration to volatile allyl isothiocyanate — the sharp heat that rises into the sinuses and fades on cooking — while Sinapis alba carries sinalbin, yielding a non-volatile isothiocyanate that sits on the tongue. Substituting one for the other does not give a milder or stronger version of the same flavour; it gives a different kind of heat, and a formulation calibrated on one will not behave on the other. Colour words do not settle this, so we name the species. The second row is allergen status, and it is the one to act on. Mustard is listed in Annex II of EU Regulation (EU) No 1169/2011 as one of the fourteen allergens requiring mandatory declaration in the EU and UK. This is not a judgement call for your safety reviewer — it is a labelling obligation, and undeclared mustard in spice blends is a documented recall driver. We declare it on every certificate and can supply against segregated handling requirements. Pesticide MRL is tested per lot.
From field to certified consignment — identified, graded, documented
Sourcing & Identification: Sourced from Rajasthan, Uttar Pradesh, Madhya Pradesh and Haryana. Species is identified and named at intake and carried onto the certificate rather than shipped against a colour description, with black, brown and yellow varieties kept separate through cleaning and packing.
Testing: Every lot carries an oil content figure, a species declaration and an allergen statement. Pesticide residues are tested per lot against EU MRL limits, alongside aflatoxin, heavy metals by ICP-MS and a full microbiological panel. Non-irradiation and non-ETO declarations are standard, and segregated handling can be arranged where a buyer's allergen-control programme requires it.
Documentation: Every shipment is supplied against a batch-specific Certificate of Analysis with Phytosanitary Certificate, MSDS, allergen and non-GMO declarations. Non-irradiation and non-ETO declarations are standard; organic, Halal and Kosher certification are available on request. See our guides on EU pesticide MRL compliance and EU import requirements.
What backs every batch of Mustard Seeds spice
Key information for global product registration and labelling
This is the single most important thing on the page, and it is not a matter of interpretation. Mustard is listed in Annex II of EU Regulation (EU) No 1169/2011 among the fourteen substances that must be declared on food labelling in the EU and UK. The contrast with fenugreek is worth drawing: there we flag legume cross-reactivity as something a safety reviewer should see, because fenugreek is not on the list and the judgement belongs to the formulator. Here there is no judgement — mustard is on the list, and the obligation follows automatically. Two practical consequences. First, any product containing mustard must declare it, including where it arrives as a component of a compound spice blend rather than as a named ingredient. Second, cross-contamination is a documented recall driver: undeclared mustard reaching products through shared grinding, blending or packing lines has caused withdrawals across several EU markets. We declare mustard on every certificate and can supply against segregated handling requirements where your allergen-control programme calls for it.
Worth understanding before specifying, because it causes real reformulation problems. Pungency in Brassica juncea and Brassica nigra comes from sinigrin, which the enzyme myrosinase converts on hydration into allyl isothiocyanate — a volatile compound. That is why brown and black mustard heat rises into the sinuses, and why it dissipates on cooking. Sinapis alba carries sinalbin instead, which yields a non-volatile isothiocyanate: the heat stays on the tongue and survives heating far better. So the three species do not sit on a single strength scale. Swapping S. alba for B. juncea in a sauce does not give you a milder version of the same product — it changes where and how long the heat registers. Note too that myrosinase is heat-inactivated, which is why mustard preparations are hydrated cold to develop pungency; adding mustard powder to a hot process gives colour and body but far less heat than expected.
Whole spices from India face closer residue scrutiny than most agricultural imports, and pesticide MRL is where consignments are most often stopped. We test per lot rather than per contract against EU Regulation (EC) No 396/2005 limits, because a certificate covering an earlier lot does not help when the current one is sampled at the border. Buyers should also confirm whether their commodity and origin currently sit on any increased-controls listing, since those are revised periodically and determine sampling frequency on arrival. Ethylene oxide remains one of the most common reasons Indian spice consignments are refused in the EU: we supply a non-treatment declaration as standard and can test by LC-MS/MS on request.
Supplied from India by SV Botanica — FSSAI Central Licence holder, Spices Board and APEDA registered exporter. Sourced from Rajasthan, Uttar Pradesh, Madhya Pradesh and Haryana, with botanical species named and allergen status declared per lot. Shipped against a batch-specific Certificate of Analysis with Phytosanitary Certificate and full export documentation. Packing is buyer-specified, and container stuffing photographs are provided on request.
Guides on mustard, pungency and sourcing
Pungency chemistry, AITC and how the extracted forms are specified.
RegulatoryResidue limits, per-lot testing and what stops consignments at the border.
RegulatoryDocumentation, controls and border expectations for Indian spices.
Related products from our range
Technical and commercial questions answered by our ingredients team
Black, brown and yellow varieties — whole or ground — with the botanical species named, oil content declared and allergen status stated on every certificate. Tell us the species and whether you need segregated handling.
Supplied as a bulk ingredient for further manufacture. Buyers are responsible for compliance with the regulations of their destination market. This product is not intended to diagnose, treat, cure or prevent any disease.
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