Brown Mustard
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Originated in the Himalayans, Brown mustard seeds are preferred to their yellow counterparts in many Indian and African dishes due to their hotter, more pungent flavor. As a matter of fact, the character of these seeds changes completely when exposed to heat. What begins as a somewhat bitter taste becomes a delightful pungent flavor that adds complexity to curries, roasted meat, roasted vegetables and stir fries. In addition, there’s a study that found that mustard seeds may help prevent cancer such as colon cancer due to the presence of anti-oxidants. According to another study, these seeds have chemo-preventive potential and protect against toxic effects of carcinogens.
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