Yellow Mustard Seeds
Myrosine is the enzyme that creates the pungent taste of mustard and 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 like curry pastes. These yellow mustards seeds produce spicier mustard than the standard store bought yellow mustard.
Raw seeds are an important part of pickling and shrimp and crab boil blends. As with most seeds, dry-roasting them will bring out their aromatic and attractive flavor.