IngredientsSpices
Senfkörnermustard seeds
The seeds of Sinapis alba, yellow mustard, and Brassica juncea, the brown one. Small, hard, almost perfectly round.
Whole they go into pickled cucumbers, into Rollmops, into brawn and into any pickling brine. There they soften, stay mild and give off only a light tone.
Die Schärfewhere the heat comes from
In an intact seed the pungent compound and the enzyme sit apart. Break the seed, add liquid, and they meet: that is when the heat appears.
Cold water makes it sharpest. Vinegar or hot liquid added straight away slows the reaction and the mustard comes out milder.
Gelb und braunyellow and brown
Brown seeds are clearly hotter than yellow ones. For the sweet mustard that goes with Weisswurst you take yellow, coarsely cracked.
Brown belongs in hot mustards and in pickling blends, where that edge is wanted.
In Mexikoin Mexico
Semillas de mostaza are in the mercado and in tiendas de especias, yellow and brown.
Buy them whole. Ready made mustard flour is usually flat already, whole seed keeps for years.