Brown mustard seeds come from the plant Bassica juncea. This is the variety that's used most frequently in Indian cuisine.
Brown mustard is more pungent and rare than yellow mustard. The taste is sharp and fiery. If you're craving mustard with a bit of a kick, then choose brown over yellow.
Whole mustard seeds are included in most pickling spices. Seeds can also be toasted whole and used in some dishes.The brown mustard is also ground with other spices in the preparation of curry powders and pastes. Mustard oil is made from brown mustard, providing a piquant oil widely used in India. Brown mustard is found in Dijon mustard and grainy-style mustards.
