Mustard Seeds

Yellow & black seed by oil content and erucic acid

CBIL brokers yellow and black mustard seed from Rajasthan, Madhya Pradesh and the Indian rapeseed belt, graded on the three variables that price it: purity (≥ 99%, Sortex-cleaned), oil content at 38–42%, and erucic acid — the one specification buyers most often overlook until it stops the cargo. Traditional Indian mustard runs high in erucic acid; low-erucic canola-type material is a different seed and a different contract, and food regulators in the EU and elsewhere cap erucic acid in oils and mustard-derived foods, so a condiment or oil buyer needs to state their limit up front rather than assume it. Yellow seed is the milder, larger seed that condiment and table-mustard manufacturers specify for colour and a gentler pungency; black and brown seed is smaller, sharper and higher in the glucosinolates that drive heat, which is why spice blenders, pickle producers and Indian-cuisine manufacturers buy it.

So the choice is straightforward: yellow for pale, mild condiment work and general crushing; black or brown where the pungency is the point. Both run to ≤ 8% moisture, ≤ 1% admixture and ≤ 2% FFA on the extracted oil, machine-cleaned, Sortex colour-sorted and metal-detected before bagging. Mustard sits at the value end of the oil-seed complex — well below sesame — which is why crushers treat it as a volume line and why freight and outturn discipline matter more than headline price. Every lot ships against SGS or Intertek certification of purity, oil content, erucic acid where specified, moisture, FFA, admixture and pesticide residue, with phytosanitary and fumigation documentation, in 25kg and 50kg PP or jute bags, container-load, on FOB, CFR and CIF terms.