Yellow and brown.
Mustard plants are any of several plant species in the genera Brassica and Sinapis. Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids, creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard green Types of Mustard Seed. There are three types of mustard seed to look out for when shopping. The most common, Stateside anyway, is the plain jane mustard seed, pictured above. It's my favorite for pickles, meat rubs, and European and Western dishes like Boston Baked Beans. Three different types of mustard are used as a source of seeds, which can be ground up and used as a condiment, added to pickling mixtures, or included whole in an assortment of marinades, sauces, and curries. There are a number of different types of mustard which are cultivated for different products, including greens and leaves. The incredible diversity and flexibility of mustard plants can cause them to pop up in a wide variety of places, from traditional American Southern cuisine to fiery Indian curries. Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black.  Mustard plants produce three types of mustard seeds (arguably two): Yellow and brown. There are other varieties, like black mustard seeds and even white mustard seeds, but they are variations of yellow and brown. Here's how each plays out: 1  Yellow mustard seeds: These are the most mellow (and often just get mixed in with white). 2  You can find them in our everything bagel mustard for texture. The Three Types of Mustard Seeds March 31 2014. Grab your pen and paper. It's time for Mustard 101. Today, I'm going to walk you through where mustard comes from. It's a rather simple process, but the blank canvas provides a ton of creative opportunities for wild flavors of mustard. In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Groningen mustard is an example of a mustard with partially ground grains. The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The tastes range from sweet to spicy. About Mustard. Different Types Of Mustard. Mustard is a plant belonging to the Crucifer family of which over forty species exist all over the world, but three main species are used, black, white and brown. Black mustard, also called Brassica nigra, is a plant with hard, furry leaves growing to around 1 metre in height. At its most basic, mustard is made by mixing the ground seeds of the mustard plant with liquid, but it's the choice of seeds and type of liquid used that creates the varieties of mustard we know today. The magic of mustard's pungency and heat comes from enzymes that convert into mustard oil once the seed is broken. It's made with brown mustard seeds, which are soaked in less vinegar than a standard mustard. The combination of the hotter seeds and less acidity makes sure the nose-scorching heat is much more pronounced. The level of heat in a given mustard is directly related to the specific type of seed used. Yellow mustard seeds (also called white) are the mildest, while brown and black seeds much hotter and more pungent. It's made with brown mustard seeds, which are soaked in less vinegar than a standard mustard. The combination of the hotter seeds and less acidity makes sure the nose-scorching heat is much more pronounced. Mustard seeds recipes. Mustard seeds can be white, yellow, black or brown, and are derived from three different plants. The black seeds are exceedingly pungent; they’re also difficult to harvest, volatile and thus more expensive. White seeds tend to be much milder but can have the fieriness of the black, depending on how they’re prepared.
https://en.wikipedia.org/wiki/Mustard_plant http://www.seriouseats.com/2011/01/spice-hunting-mustard-seed-how-to-use-cook-where-to-find.html http://www.wisegeek.com/what-are-the-different-types-of-mustard.htm https://en.wikipedia.org/wiki/Mustard_seed http://www.buymustard.com/blogs/news/13267837-the-three-types-of-mustard-seeds https://en.wikipedia.org/wiki/Mustard_%28condiment%29 https://www.thefrenchybee.com/french_mustard_information.php http://www.seriouseats.com/2014/05/mustard-manual-guide-different-types-mustard-varieties-dijon-brown-spicy-yellow-hot-whole-grain.html http://www.seriouseats.com/2014/05/mustard-manual-guide-different-types-mustard-varieties-dijon-brown-spicy-yellow-hot-whole-grain.html http://www.bbc.co.uk/food/mustard_seeds
different types of mustard seeds