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Yellow Mustard Seeds
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ParameterDescription
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Botanical NameSinapis alba
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OriginIndia
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ColorPale yellow to golden
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TypeSortex Cleaned / Machine Cleaned
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Moisture6%–8% Max
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Purity99% Min
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Admixture1% Max
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Total Ash5% Max
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Acid Insoluble Ash≤ 1.5%
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Shelf Life1.5–2 years
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StorageStore in cool, dark, and dry places
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QualityConventional
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Odor & TasteMild, tangy, and slightly nutty
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GradePremium
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Packaging size20,25,50 kg pp bag
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Minimum order quantity500 Kg
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Container 20’FCLUp to 20 MT
Premium Yellow Mustard Seeds – Pure Flavor & Trusted Global Supply
Vyom Overseas is a leading Yellow Mustard Seed supplier and exporter from India, delivering premium-grade mustard seeds to global markets. Our Yellow Mustard Seeds are carefully cleaned, graded, and processed to ensure exceptional purity, freshness, and flavor. Known for their pungent aroma and distinctive taste, these seeds are a vital ingredient in condiments, pickles, sauces, and culinary blends worldwide.
Our Yellow Mustard Seeds are sourced from trusted Indian farms where natural cultivation methods ensure high oil content and uniform seed size. Each batch undergoes rigorous quality checks and is packed under hygienic conditions to maintain its natural essence.
Whether you are a wholesaler, spice manufacturer, or food brand, Vyom Overseas provides consistent quality, reliable export documentation, and customizable bulk packaging options to suit your business needs.
Yellow Mustard Seeds – Premium Export Quality
Vyom Overseas is a reputed exporter and supplier of Yellow Mustard Seeds, offering premium-quality seeds to customers worldwide. Known for their mild, tangy flavor, yellow mustard seeds are a staple in culinary dishes, condiment production, and oil extraction. We source our mustard seeds directly from reliable farms, ensuring high purity, freshness, and compliance with international food safety standards.
Certifications:
- ISO Certified
- HACCP Certified
- FSSAI Approved
- Phytosanitary Certificate
- Health Certificate for export
Culinary & Industrial Uses
- Primary ingredient in mustard condiments and sauces
- Adds mild tang to pickles, marinades, and salad dressings
- Used in mustard oil extraction and condiment production
- Essential in spice blends and seasoning mixes
- Used in traditional remedies for digestive support
Microbiological & Safety Standards
- Salmonella: Absent in 25g (ISO/FDA standards)
- Aflatoxin: Within permissible limits as per EU and FDA norms
- Pesticide Residues: Within Codex Alimentarius standards
Why Choose Vyom Overseas for Yellow Mustard Seeds?
- Premium Export-Grade Quality for wholesale, retail, and manufacturing
- Custom Packaging & Private Labelling available
- Strict Food Safety Compliance for International Trade
- Reliable Global Supply Network with on-time delivery
Certifications
Frequently Asked
Question
What are yellow mustard seeds?
Yellow mustard seeds come from the Sinapis alba plant and are known for their mild, tangy flavor and versatility in cooking.
What do yellow mustard seeds taste like?
They have a mild, slightly spicy taste with a hint of tanginess, making them suitable for both savory and pickled recipes.
What are the health benefits of yellow mustard seeds?
Yellow mustard seeds may help in digestion, boost metabolism, provide antioxidants, and support overall wellness.
How are yellow mustard seeds used?
They are used to make mustard condiments, sauces, salad dressings, spice blends, and for oil extraction.
Do you supply machine-cleaned and Sortex-cleaned yellow mustard seeds?
Yes. We provide both options to meet the requirements of retail, wholesale, and export markets.
What is the shelf life of yellow mustard seeds?
When stored in a cool, dry, and airtight container, yellow mustard seeds can maintain their quality for up to 24 months.
Can you provide bulk packaging for export?
Yes. We supply yellow mustard seeds in bulk packs as well as customized retail packs with private labelling.
Need More Info Or A Sample?
Have questions or want to try before you buy? Reach out to our team or request a sample to explore our spice quality firsthand.



