Milder than yellow mustard. When roasted, brown mustard seeds acquire hazelnut tones. Indispensable in Indian cookery.
Brown mustard seeds are smaller than their yellow counterpart. They are indispensable to Indian culinary culture. Sauté brown mustard seeds in oil until they begin to sizzle. Then add other ingredients. The dish will take on the hazelnut flavor of browned mustard seeds.
Roasted whole mustard seeds can be added to salad dressings and vegetable dishes. They can be used alongside other spices in blends to create a marinade for poultry or red meat. Mildly hot and binding, brown mustard seeds are an important component of many Indian masalas and Western spice blends.