Brown Mustard Seed

Archeological excavations date the cultivation of mustard to about 1800 BC. People have appreciate this spice for a long time and still do around the world. Today, mustard is the second most-used spice in the United States. Brown mustard seeds have a more enhanced flavor and produce a more pronounced mustard taste than yellow are smaller and hotter which make them very popular in Asian and African cooking. In traditional eastern cooking, whole brown seeds are often fried in oil until a popping sound is heard. This gives the seeds a nutty flavor which could be just the secret ingredient you could be looking for in your next dinner. Try whole mustard seeds in barbecue sauce and rub, marinades for grilling beef, pork, or chicken, cabbage, robust cheeses, fish, seafood and sausages. Try using brown mustard seeds in place of yellow in your next pickle brine.