Origin:
Widely across Central Latitudes
Description:
There are three main types of mustard and all have small, round seeds. White or yellow mustard is relatively mild though still pungent. Black mustard is the most pungent. Brown mustard is easy to cultivate, less pungent, and has larger seeds.
Applications:
Whole mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood. It adds piquancy to Sauerkraut and is sometimes used in marinades. It is also used to make prepared mustards as well as season pickles, sausage, and sauerkraut. A little ground mustard added to stews, marinades and sauces tremendously enhances their flavors!
