Brown mustard seeds are great in sauerkraut or blended with other herbs to make a rub for lamb, beef or pork. Crushed brown mustard is commonly used in many Bavarian style blends and pairs well with sage, bay leaf, rosemary and thyme.
The flavor of crushed seeds is more predominant than whole seeds and can be used in shorter cooking processes to achieve a full, warm flavor. Brown seeds can be substituted for black mustard seeds.
These crushed seeds are earthy and more pungent than whole with medium low heat and pair well with coriander, cumin, and dill.
Add to sauerkraut. Blend with herbs to make a rub for lamb, beef, or pork. Use to make grainier, Bavarian style mustards.
For 4-5 T of mix: Blend 1 T honey powder and crushed brown mustard with 2 t kosher salt, 1 1/2 t turmeric, 1 t ground cumin, 3/4 t dried onion, garlic, and pepper, and 1/2 t ground coriander