Brown Mustard Seeds

Slightly bitter at first, then hotter and more aromatic as they open up. About a 3 out of 10 on heat, so there's warmth without real fire.

Ingredients: Brown mustard seeds.

How to use: Bloom them in hot oil until they pop, which turns them nutty, or use them whole in a brine where they stay firm.

Try it in: pickling brines, Indian dal and curries, sauerkraut, sausage, potato salad, and homemade mustard.