East End Mustard Seeds Brown
The reddish-brown Brown Mustard  flavorer has also been grown and utilized in India since the past . Although these are often mentioned as Brassica nigra Seeds but are a special variety. Brown mustard seeds are similar in size to the black variety and can vary in color from light to dark brown. They are more pungent than the white, less than black. Brown Mustard is often favored over black mustard in European production due to the ability to mechanize harvesting.
The enzyme tyrosine is what creates the pungent taste of mustard. This enzyme is activated by water. Thus, when cooked in oil, the taste of the seeds will remain subtle, and add a less pungent flavor to things such as curry pastes. Raw seeds are an important part of pickling and shrimp and crab boil blends. As with most seeds, dry-roasting them will bring out their aromatic and attractive flavor.
- These seeds are earthy and pungent with medium-low heat and pair well with coriander, cumin, dill, fennel, and fenugreek.
- Brown and black mustard seeds are very popular in Indian cooking.
- It is grown widely in India and is particularly suited to spice mixes.
- In India, mustard seeds are tempered in hot oil to bring out their nutty flavor.
