Brown mustard seeds possess a fiery flavour which rates in at 2 or 3 on a heat scale from 1 to 10. These seeds are commonly used to make whole grain and many coarse varieties of mustards. More and more, brown seeds have taken the place of black in Indian cooking. These seeds are earthy and pungent with medium-low heat and pair well with coriander, cumin, dill, fennel, and fenugreek. Add to Indian curries, pickling brines, preserving spices, and marinades. Roasting will bring out an aromatic and attractive flavour.

Perk up your cooking with our spicy brown mustard seeds. Perfect for tempering lentils and vegetables, brown mustard seeds are also a staple in Indian cuisine. They also add flavour to various dishes, from tomato curries to condiments.

Mustard yellow seeds are used as a spice and condiment throughout India giving the curry or dry dish a unique flavor. It is added to heated oil and allowed to pop before any other ingredient is added. It is used with curry leaves and masalas to season potatoes and other vegetables prepared as a dry dish, or as a tadka that is added to sambhar, dals, coconut, or tomato chutney. In Bengal, the seeds are also ground to a paste (sometimes in combination with brown mustard and used in various curries.