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Though it’s more strong than the common yellow mustard seed, organic whole brown mustard seeds is used in the same way to flavor relishes, pickles, and sauces; it also adds vibrancy to soups and casseroles. Its pungent scent and spicy, peppery taste are enhanced by its fresh pungency. Brown mustard seeds combine particularly nicely with other strong spices such as black pepper and chile.
Description: Although they are from distinct plant kinds, mustard seeds in black, brown, and yellow color belong to the same family. Because of its high oil content, brown mustard seeds are smaller and hotter than their yellow cousin. Though they are often used interchangeably with brown mustard seeds, black mustard seeds have a somewhat stronger taste and a bigger size. Black mustard seeds are widely employed in Asian and African cuisine for a variety of dishes, including strong mustards (like Dijon), spicily spiced pickling brines, mixes of oils and spices, and tart sauces.
