Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.
They can be yellow or white, black or brown. Brown mustard seeds are less spicy than black and spicier than white mustard seeds, as can be seen in most types of brown mustard condiments. Mustard seeds are a common ingredient in Indian cooking. They are often kept whole and fried (or toasted) before adding to a dish or including in a stir-fry along with other aromatic ingredients. Yellow mustard seeds can be toasted to add to dishes or used for pickling. Mustard seeds can be ground to make homemade mustard condiments.
Mustard Seed’s hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings. Whole Mustard Seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown Mustard Seeds are an important flavoring in Indian dishes.
Taste and Aroma Description: Powdered Mustard has no aroma when dry, but a hot flavor is released when it is mixed with water.
Storage Tips Store in cool, dark, dry places.