About 

The use of mustard seeds (both as a food and medicinally) traces back some 5000 years thru the Roman and Greek cultures to the period of Sumerian civilization. Mustard is one of the world’s oldest condiments. Brown mustard seeds are much hotter and more pungent than the milder yellow mustard seeds (also called white seeds). Mustard seeds have virtually no aroma. The characteristic mustard "heat" is released only when the enzyme myrosinase is activated when mixed with cold water.

Uses & Ideas 

Mustard and Tarragon Butter - combine 250 gm soft butter with 2 tbsp Dijon mustard, 4 tbsp brown mustard seeds (soaked in water for 10 minutes, drained), and 3 tbsp chopped tarragon. Spoon onto cling film and roll into a cylinder. Reserve in freezer and slice discs to top grilled steaks, chicken, seafood or toss with sauteed vegetables.

Soak mustard seeds in cold water, mix with Dijon mustard, chopped fresh herbs and fresh breadcrumbs to form a firm paste. Press onto seasoned lamb racks or chicken breasts before roasting. 

Panch Phoron (Bengali Five Spice)
Combine 2 tbsp each - brown mustard seeds, nigella, cumin, fennel with 1 tbsp fenugreek. Whole spices are tempered in oil to release their magical essential oils. Use the oil to sauté potatoes, add the tempered spices towards the end. Use also with eggplant, pumpkin, or cauliflower, spinach, dahls, or curries.