There are over 40 different varieties of mustard plants, but there are the most popular for culinary use; black, brown, and yellow mustard seeds typically go in to recipes.
Yellow mustard comes from the seeds of the white mustard plant Sinapis Alba. It is not as closely related to the other two types of mustard as they are to each other. Yellow mustard seeds are milder than brown or black mustard seeds, but they still contain pungent flavor producers, especially sinalbin. Yellow mustard seeds can be too used to add to dishes or used for pickling.
Yellow Mustard – Bold Quality Yellow Mustard – Micro Quality
Black mustard seeds are still very popular in the Middle East and Asia Minor where they originated. They can be ground in to spice or used whole. Brown mustard seeds are less spicy than black and spicier than yellow mustard seeds. Black mustard seeds are a common ingredient in Indian cooking. They are often kept whole and fried (or toasted) before adding to dish along with other aromatic ingredients.
Black Mustard – Bold Quality Black Mustard – Micro Quality