Black mustard seeds bring a sharp, earthy pungency that adds lively heat and structure to liqueurs. When infused, they release aromatic oils that deepen complexity and introduce a warm, slightly peppery edge. Their bold character works well in spiced, savory, or herbal liqueurs, enhancing depth without overwhelming sweetness. Used sparingly, black mustard seeds add intrigue, warmth, and a distinctive aromatic lift to infusions.
Pungent, nutty-spicy seeds with horseradish-like heat when crushed; earthy bitterness.
Adds savory heat and earthy structure; best as a tiny accent for unusual, culinary-style liqueurs.
Use whole seeds; 1/4–1 tsp per 1 L. Infuse 2–7 days in vodka; avoid crushing unless you want strong pungency.
Tomato, celery, cumin, coriander, black pepper, dill, lemon peel, honey.
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