Sometimes labeled Asian, brown mustard seeds are commonly used for pickling and flavoring meats like corned beef. Many European mustards are made with brown mustard, and it is also used a lot in Indian cooking.

Mustard seeds have long been used in Asian and European cuisines. They are used frequently Indian cooking, but are also combined with fruit and sugar to make Italian mostardas. Toasting the bitter seeds in oil first will help to revive the enzymes that contain the pungent flavors and mellow out bitterness.

(Image credit: Diana Taliun)
Ground Mustard
Ground mustard is also called powdered mustard, mustard powder or mustard flour. It is made by grinding mustard seeds and then sifting the seed coat out to leave a fine powder behind. This powder is not as pungent or potent as whole mustard seeds.

Ground mustard can be stored in an airtight container in a dry, dark place for up to 6 months.

Cooking with Ground Mustard
The flavor of ground mustard develops when soaked in liquid to bring out the pungent compounds. It is commonly used in spice rubs, salad dressings, soups, and to add an acidic component to cut through rich sauces like for macaroni and cheese.
Prepared mustards are generally made from ground mustard, seasonings, and water, alcohol, or an acid.
Ground Mustard and Mustard Seed Recipes
Cabbage in Mild Yogurt and Mustard Seed Curry
Sour Cream Cucumber Salad with Mustard Seeds
Savory Parmesan French Toast
Savory Spiced Pecans
Spiced Yellow Dal with Rice (Kitchari)
Sometimes labeled Asian, brown mustard seeds are commonly used for pickling and flavoring meats like corned beef. Many European mustards are made with brown mustard, and it is also used a lot in Indian cooking.
Black – These small seeds cost more to grow and harvest so are not as common. Black mustard seeds are highly pungent.
Mustard seeds can be stored in airtight containers in a dry, dark place for up to a year.
Cooking with Mustard Seeds
Mustard seeds have long been used in Asian and European cuisines. They are used frequently Indian cooking, but are also combined with fruit and sugar to make Italian mostardas. Toasting the bitter seeds in oil first will help to revive the enzymes that contain the pungent flavors and mellow out bitterness.