Of the forty varieties of mustard in existence—the second most popular spice in the USA, after peppercorn—three in particular are popular in the kitchen: black, brown, and white. Brown mustard, indigenous to the Himalayans and commonly used in European and Chinese cooking, is also known as Chinese mustard, Indian mustard, or Oriental mustard. In color, brown mustard seeds range from dark brown to dark yellow. They have the hot aromatic flavor associated with mustard, but are not as spicy as black mustard. As a relative of cabbage, it is rich in calcium, potassium, magnesium, phosphorous, as well as many minerals.

Cooking Notes

• Comes in a 2 oz. package.
• Pairs well with all meats, including pork, poultry, and all kinds of seafood.
• Use in soups, stews, and sauerkraut.
• Can be toasted and added to a meat or vegetable dish