Brown mustard seeds have a bit more bite than their yellow mustard seed cousins. Commonly used in Dijon mustard, we think mustard seeds are underappreciated in the US. The Chinese, French, Indians and (even the) Brits incorporate these mustard seeds into every day cooking. The character of mustard seeds totally changes with heat exposure, becoming more deeply complex and pungent. We love adding these to curries, roasted meat and vegetables and stir fries, and they also feature in our panch phoran.
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