Mustard Seed Brown

  Brassica juncea. The small, globular seeds produce a pungent aroma and a biting horseradish-like flavor.
 
Also known as Indian Mustard, you guessed it, brown mustard seeds are commonly used in Indian styled cuisine. Whole seeds possess little aroma themselves, and should be ground to experience the full flavor. Though if the seeds are ground, the grinding should be done toward the end of the meal preparation, as to include as much flavor and aroma as possible.