Step 8

Mustard seeds: Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling; brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in Indian cooking; and black (B. nigra), also used in Indian food; they're interchangeable with the brown. Seeds need to soften in liquid for 1 to 2 days before you make mustard with them.