Mustard comes in three varieties – yellow is the most common, brown and black, which is much rarer to find than the first two. Brown mustard seeds start off with a slightly bitter taste but then grow hotter and more aromatic. They are not only more pungent than the more popular Yellow Mustard Seed but they pack a little bit of heat, coming in at around a 3 on a heat scale of 10.
Brown mustard seeds are used to make a variety of the grainer mustards. As Brown mustard grows more abundantly it has increasingly been substituted for black mustard seeds in Indian cooking. Native to the Himalayas our Organic Brown Mustard Seed is cultivated on Canada.
We also carry an excellent Organic Yellow Mustard Seed that is also sourced from Canada. Helpful hints: Use yellow mustard seeds for pickling mixtures and in marinades, brown and black mustard seeds in Indian cooking and mustard powder to make homemade Chinese hot mustard.
And if you are looking for some great ways to use brown mustard seeds try these recipes – Low Sodium Spicy Brown Mustard, Beer Mustard, Spicy German Mustard, Indian Mustard Fish or Shrimp in Mustard Seed and Green Chile Sauce.
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