Brown mustard seeds come from Brassica juncea, a member of the Brassicaceae family, and are more pungent and aromatic than yellow mustard seeds. They have been cultivated in India, China, and Europe for centuries, valued both as a culinary spice and a medicinal remedy. In Western herbalism, mustard is known for its stimulating properties and is used in poultices for joint pain or colds. Folk traditions employ mustard in pickling and seasoning for its preservative and digestive qualities.
In Ayurveda, brown mustard seeds (Rajika) are considered strongly heating, light, and sharp. They are used in tempering (tadka) to enhance flavor and digestion, to ignite Agni, and to reduce Kapha-related stagnation such as mucus, sluggish digestion, and cold conditions. Unlike the milder yellow variety, brown mustard is more potent and should be used carefully, especially in conditions of high Pitta.
Other types include yellow/white mustard seeds (Sinapis alba), which are milder and more suitable for everyday culinary use, and black mustard seeds (Brassica nigra), which are the most intense and often applied therapeutically in Ayurveda for external treatments and strong Kapha conditions.