Brown Mustard Seed: export from Canada to Southeast Asia

Brown mustard is the pungent type, distinct from yellow in both flavour and application. It goes into hotter condiment styles, spice blends and, in several Asian cuisines, is used whole as a tempering spice where the seed stays intact and visible.

The attribute that governs value is pungency, driven by the glucosinolate content that converts to the sharp compounds on grinding and wetting. It is not captured by a purity specification, so ask for it directly if flavour intensity matters to your application.

Beyond that, specify purity, admixture with other mustard types, moisture and foreign material. Admixture matters more here than for yellow, because a contaminated lot changes the pungency unpredictably.

Canada is the largest mustard exporter in the world with production in Saskatchewan and Alberta, so supply is reliable: though a poor crop year moves price sharply given how concentrated the origin is.

Mustard types generally share a classification, but ground and prepared mustard products sit elsewhere. If you are considering shipping flour instead of seed, confirm the position for both before deciding.