Mustard Seeds

Tiny, round seeds of various mustard plants (*Brassica* and *Sinapis*) available in yellow, brown, and black varieties. The seeds themselves have no heat until crushed and mixed with a cold liquid, which triggers an enzyme reaction creating the sharp, pungent compound allyl isothiocyanate. **Selection & Storage:** Yellow seeds are the mildest, while black and brown are much sharper and more pungent. Store whole seeds in an airtight container in a dark pantry, as they keep indefinitely.