What are the differences between mustard seeds? Does it matter which sort I use in a recipe? The recipe I want to do is Coriander Chicken Curry by Merrilees Parker from Good Food Live. It does not specify which sort to use. Thanks.

Mustard seed comes from two large shrubs, brown mustard and white mustard both native to Asia. Both plants produce bright yellow flowers that contain seeds. Brown is more pungent than white.If you are cooking a curry it is better to use Brown mustards seeds as they are important in flavouring Indian Dishes. Hope this helps

Not sure about this, I only every use common and ordinary mustard seeds, but if you want lots of info to get you thoughly confused, ( sorry genned up ) have a look here.

[link]

There are also black mustard seeds, which I would personally use over any other for curries (brassica nigra) - smaller and stronger in flavour than the brown seeds.

same as georgie. i only use black for curries.

So, I thought to myself, if mustard only comes in white, brown or black, why is english mustard bright yellow like the flowers?

I had a look on the webisite I have given and find that english mustard is made from all three colours of mustard seeds to give the hot flavour, and then turmeric added to give the colour.

Good eh?

no, rustie, fantastic. that is what i love about this website (just been reading about messageboard rules - i agree - ignore the trolls). people are willing to share what they know or are willing to find out about, so people are willing to ask questions, and the rest of us get to find out too.

so... anyone know what to do with white mustard seeds?

Well on that same website that I have given the URL for above, it says that white ones wiill just give a gentle heat in the mouth, whereas the brown and black go up your nose and into your forhead, if that is of any help.

I must admit that quite often when someone asks a question and I do a search to find an answer, I get quite intrerested and involved with what I find. So I learn from other people asking questions. I am no expert on anything, well unless you count searching the net and finding things out.

Good luck with the Coriander Chicken Curry, I would say for a mild one just use the white, for more heat use some brown or black as well.

and the organic yellow seed. Very mild and sweet.

But even that one, they still uses turmeric for colour Blondie.

and paprika Rustie.Then they turn it into a paste. White ones sometimes yellow or golden in colour can be used in seafood dishes,meat dishes,pickling,chutneys ect:

There is a lot more to mustard than meets the tongue, lol, I also didn't know that it is mixing the cracked or ground mustard seeds with a cold liquid that makes it hot, but it will then rapidly loose that heat if not mixed with an acid ie vinegar or lemon juice.

So interesting, well I think so, so thank you to does the cooking, and Aliz, sorry, it looks as if I am saying about the curry to you, I also meant to say that white mustard seeds for anything that only needs warmth not real heat. How about trying them just cracked in a honey mustard sauce or dressing for example?