Varieties

Yellow, brown, and black mustard seeds — the three main types used in cooking.

Showing all three seed types side by side lets readers distinguish color and size differences at a glance.

Spices

Mustard Seed

Pungent seeds for pickling, tempering, and homemade mustard

Sharp and nutty, mustard seeds crackle in a hot oil tempering, spark up pickles, and grind into homemade mustard. Toasting mellows their bite. Keep them airtight.

Mustard seeds are tiny, sharp, and nutty — the source of all prepared mustard, and a versatile spice in their own right. Whole, they crackle and pop in hot oil (the South Indian tempering technique), spark up pickles and brines, and crunch through sauerkraut and braised cabbage. Yellow (white) seeds are mildest, brown and black hotter and more pungent. Their bite comes from an enzyme reaction that needs cold liquid, so grinding seeds with cold water makes a fiery mustard, while heat and acid mellow them. Toasting tames their pungency to a warm, nutty note. Note: a common allergen.

Measured in: g
Storage: Airtight

Allergens

Mustard

Find it in

Spices Seasoning

Types & varieties

Yellow (white) mustard seed

Mildest; the base of American mustard and pickling.

Brown mustard seed

Hotter and more pungent; Dijon and Indian cooking.

Black mustard seed

Sharpest; common in South Indian tempering.

Yellow Mustard Seed

Mildest mustard seed, tangy rather than hot. The base of American yellow mustard and pickling brines; whole seeds add pop and gentle bite to vegetables and chutneys.

How to use

Crackle whole seeds in hot oil until they pop to start a South Indian dal or vegetable dish, add them to pickling brines and braised cabbage, or grind them with cold liquid to make your own mustard. Toasting before grinding mellows the bite to a warm, nutty flavor.

Temper in hot oil until the seeds pop
Cold liquid develops mustard's heat; heat/acid mellow it
Toast whole seeds to tame their pungency

How heat develops

Mustard's pungency comes from an enzyme reaction triggered by cold water; it builds for a few minutes, then fades. Hot liquid, vinegar, and salt all blunt the heat — which is why homemade mustard is fieriest when made with cold water and rested briefly.

Common uses

Homemade mustardSouth Indian tempering (dals, vegetables)Pickling spice and brinesSauerkraut and braised cabbageSpice rubs and BBQ saucesSalad dressings and vinaigrettesCurries and chutneys