Mustard Brown - Whole

Brown and yellow mustard come from the same family, but different varieties of the plant. The brown mustard seed is smaller and hotter than its yellow counterpart, due to its high oil content. Used mainly for "hot" table mustards, such as Dijon or deli-style, some spice pickling brines, and for certain oil and spice blends, it is quite common in Asian and African cooking. Brown mustard's hot and spicy flavor enhances meat, sauces, salad dressings and more.