Mustard Seeds Brown

The origins of mustard seeds can be traced to several places across the globe- from Asia and Europe to the Himalayan Mountains, the Middle East, and the eastern areas of the Mediterranean. They are mentioned in ancient Sanskrit writings and we have evidence of their usefulness to humans dating back over 5,000 years. Flavor-wise they all differ greatly. Yellow seeds are mellow with less pungency, and have an initial floral sweetness to them. Brown seeds are a bit horseradish-y with an earthy flavor and some heat. Black seeds are particularly pungent and hot.

We are all familiar with prepared mustards, whether they be the bright yellow ballpark mustard we love to add to hotdogs or the fancy mustards with whole mustard seeds floating around, suspended almost magically in jars. Don’t be confined to just those uses. Mustard seeds can be used in many other ways. Use them to make vinaigrette dressings, marinades, pickles, and chutneys or with ham and roast beef like they do in England.