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.

Also try it in:

• Caraway Red Ale Mustard
• Five Seed Roasted Potatoes