Brown mustard seeds possess a pungent flavor. These seeds are commonly used to make whole grain and many coarse varieties of mustards. More and more, brown seeds have taken the place of black in Indian cooking.
As with most seeds, dry-roasting them will bring out their aromatic and attractive flavor. These seeds are earthy and pungent with medium low heat and pair well with coriander, cumin, dill, fennel, and fenugreek.
Raw seeds are an important part of pickling and shrimp and crab boil blends. Roasting and add to Indian curries.
These mustard seeds rate at 2 or 3 on a heat scale from 1 to 10. The enzyme myrosine is what creates the pungent taste of mustard. This enzyme is activated by water. Thus, when cooked in oil, the taste of the seeds will remain subtle, and add a less pungent flavor to things such as curry pastes.
Use this condiment to add a bit of tanginess to any of your favorite savory dishes!
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A classic condiment that's equally great on a pretzel or a pastrami sandwhich.
