Mustard Yellow - 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. The mustard is mixed with water, vinegar or other liquids, and flavorings or spices, to create a thick paste ranging in color from bright yellow to dark brown. Mustard often has a sharp, pungent flavor, as mixing the ground seed with cold liquid causes the release of the enzyme myrosin, responsible for mustard's characteristic heat. Homemade mustards are often far hotter and more intensely flavored than commercial preparations. Yellow mustard is the traditional type used for making "mild" or "American" mustard sauce and for pickling, canning, and seafood boils. It is also used in salad dressings and meat products.