Mustard comes in three varieties - yellow mustard (sometimes referred to as white mustard) is the most common, followed by brown and then black mustard. Brown mustard seeds are spherical and medium in size with a nutty, sweeter more pungent burning note than the more popular yellow mustard.
Brown mustard works well in Indian curry dishes when combined with asafoetida, coriander, cumin, curry leaves and fennel. You'll also find brown mustard partners well with bay, chili powder, dill, fenugreek, garlic, honey, nigella, parsley, pepper, tarragon and turmeric.
In addition to Indian curries use brown mustard with grilled beef, cabbage, robust cheeses, chicken, cold meats, fish, herbs, fruits, garlic, sauerkraut, seafood and sausages.