Brown mustard seeds have dark brown to dark yellow seed coat and are often called Chinese mustard or Indian Mustard. It is native to sub- Himalayan plains of Northern India.
They have a fresh clean aroma and a more pungent biting flavor hotter than the yellow,
but less than the black mustard seeds.
Their balanced taste and aroma is released when toasted or ground.
Brown mustard seeds are used in dijon and grainy-style mustards. The seeds are often
fried in oil then added as final touch or garnish to a dish. Most commonly used in
Indian cuisine as dried spice, especially in South Indian cooking.
Used in spice blends, pickles, chutneys, dressings, brine, sauces. Also used to
flavor dishes, soups and vegetables.
Yellow mustard seeds are a very good source of fiber, protein, calcium, iron, zinc,
magnesium, phosphorus, and magnesium. The selenium and omega-3 fatty acids in
these seeds are very good for your health.