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Small round seeds that vary in color from white or light brown to dark-brown or black. All mustard seeds have very little aroma when whole or ground but because of an enzyme called myrosine, when they comes in contact with liquids, they produce the hot pungent taste of mustard we are familiar with. Mustard is famous for its condiment counterpart made in many countries own national style: England, France, Germany, and USA. The seeds are used in pickling, curry and spice mixes, salad dressings, and mayonnaise sauces. Sauces and spice mixes are great with meat and veggies.
Yellow mustard (Brassica alba) or sometimes called white mustard is used to make the famous yellow mustard condiment. It is in rub seasonings and pairs well with meats.
Brown mustard (Brassica juncea) is used in Indian dishes, whole or ground, as well as whole grain mustard sauces. It is more pungent than yellow but not as strong as black.
Black mustard (Brassica nigra) has a brownish-black hue and slightly larger seeds than brown mustard seeds. It is most pungent of the mustard seeds. It is often fried in oil or roasted to develop a nutty flavor. Because pungency can be destroyed when cooked for a long time so its usually added later in the cooking process if used in a stew. Black and brown mustard seeds can be used interchangeably in recipes. Makes a wonderful strong mustard sauce.
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