Mustard Seed - Brown
USA / Sinapsis alba
Brown and black mustard seeds can be used interchangably, and both are hotter than their yellow cousins. Brown mustard seeds offer unique culinary opportunities. Try popping them in hot oil for Indian style sauces or soften them in wine or vinegar for mustard "caviar" to serve alongside a meat and cheese tray.
Try with Sri Lankan Banh Mi, Seattle Honey Mustard Chicken, Tadka Carrot and Cauliflower Salad, Stout Pickled Mustard Seeds, Bebinca de Rabano (XO Daikon Cake), Voodoo Shrimp and Grits, Five Seed Roasted Potatoes, Caraway Red Ale Mustard, Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread, and South Asian Coconut Butter
1/2 cup is about 2.88 oz