Yellow mustard seed is the traditional type sold in grocery
stores, commonly used for pickling, canning and sausage making. Brown mustard
seed is smaller and hotter, traditional for Asian and African cooking. In
India, whole brown seeds are fried in oil until a popping sound is heard.
This gives the seeds a nutty flavor, important in many vegetarian dishes.
Try whole mustard seeds in barbecue sauce and rubs, or marinades for grilling.
The seeds become very soft, giving great flavor and an attractive appearance.
It is easy to sprout and grow mustard seeds (brown seeds grow into an attractive
purplish sprout). Both the sprouts and the greens (leaves) make a tasty,
slightly sharp addition to salads and sandwiches.