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Mustard seed

Mustard seed suppliers and sourcing guide

Mustard seed comes from three plants: yellow or white mustard (Sinapis alba, listed in US rules as Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). Canada is the largest exporter, with Nepal, Russia, Ukraine and India also supplying. Seed is cleaned and sold whole, cracked or milled into mustard flour, which develops its heat when mixed with water. Brands buy it for prepared mustard, dressings, sauces, pickles and meat products, where yellow mustard flour also binds water.

See suppliersWhat to ask for on the COA
Also known as
Sinapis alba (Brassica hirta) · Brassica juncea · Brassica nigra · Yellow mustard · Brown mustard
Facts checked
November 2026

Forms and grades of mustard seed

Suppliers sell different products under the same name. Specify the one you need.

  • Whole seed

    Yellow, brown or oriental seed, cleaned and graded by purity.

  • Mustard flour

    Seed milled with hulls largely removed, sold hot (enzyme active) or deheated for binding without heat.

  • Ground seed and bran

    Whole ground seed or bran fractions used in meats and as a binder.

  • Mustard extract and oil

    Flavor extracts and volatile mustard oil (allyl isothiocyanate) for pungency.

  • Organic

    Certified organic yellow and brown mustard.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Volatile oil (pungency)
Allyl isothiocyanate or volatile oil after enzymatic release, for brown and oriental mustard.
Moisture
Moisture by oven drying.
Purity and foreign seeds
Admixture and weed seeds by sorting for whole seed.
Fixed oil and protein
Oil and protein content for mustard flour and bran.
Allergen and gluten status
Allergen declaration for mustard plus a gluten test where the product is sold gluten-free, since mustard can share handling with cereals.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.

Storage, lots and expiry

Storage and shelf life

Store mustard seed in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Whole seed is stable for long periods; mustard flour should be kept dry so its enzyme stays inactive until use. Shelf life is set by the supplier specification, and moisture, pungency and micro are the usual retests for older stock.

Lots and expiry dates

Pungency, oil and protein vary by species, variety and crop year, so record species, crop year and pungency or volatile oil for each lot. Keep yellow, brown and oriental mustard on separate item codes.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 182.10 lists black or brown mustard (Brassica nigra), brown mustard (Brassica juncea) and white or yellow mustard (Brassica hirta) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Compliance Policy Guide 525.750 describes mustard flour as powder made from mustard seed with the hulls largely removed, and notes that white mustard contains no appreciable volatile oil.

    Source: fda.gov (opens in a new tab)

  • Health Canada lists mustard among the priority food allergens.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Mustard seed suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking mustard seed suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell mustard seed? Request a listing

Frequently asked questions

What forms of mustard seed can brands buy?

Common forms include whole seed, mustard flour, ground seed and bran, mustard extract and oil and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for mustard seed include?

Expect volatile oil (pungency), moisture, purity and foreign seeds, fixed oil and protein, allergen and gluten status and microbiology, each with its method, specification and result for that lot.

How should mustard seed be stored?

Store mustard seed in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Whole seed is stable for long periods; mustard flour should be kept dry so its enzyme stays inactive until use. Shelf life is set by the supplier specification, and moisture, pungency and micro are the usual retests for older stock.

What is the regulatory status of mustard seed?

21 CFR 182.10 lists black or brown mustard (Brassica nigra), brown mustard (Brassica juncea) and white or yellow mustard (Brassica hirta) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes mustard flour as powder made from mustard seed with the hulls largely removed, and notes that white mustard contains no appreciable volatile oil. Health Canada lists mustard among the priority food allergens.

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