In Germany, Dusseldorf spicy brown mustard is typically served alongside roasted steak to bring out all of the delicious flavors of the meat.

Brassica juncea cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai. [2] Integrifolia [ edit ] Group The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (the must) with ground mustard seeds (called sinapis) to make "burning must", mustum ardens—hence "must ard". [6] A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late fourth or early fifth century; the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce, and oil, and was intended as a glaze for spit-roasted boar. [7] If you have mustard seeds at home then you can prepare homemade mustard by first grinding the mustard seeds into powder and then cooking it with water, vinegar, and spices like turmeric, paprika, garlic, etc. You can also find several recipes for homemade mustard too! Can you use beer mustard as a substitute for brown mustard?

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The answer is absolutely. They are safe edible seeds to eat. Being so small you will not find them disturbing when they come into your mouth unlike fenugreek seeds which are larger in size.

Prepared mustard condiment may also have ingredients giving salty, sour (vinegar), and sweet flavors. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow color. The seeds are an excellent source of vitamin-E, gamma tocopherol; contain about 19.82 mg per 100 g (about 132% of RDA). Vitamin E is a powerful lipid-soluble antioxidant, required for maintaining the integrity of the cell membrane of mucosa and skin by protecting it from harmful oxygen-free radicals. This seed offers many health benefits, whether used as a powder or in its whole form. Not only do Mustard Seeds contain beneficial proteins, calcium, and vitamins, but they also contain two antioxidants that can help fight off free radicals.Park, Kun-Young; Kwon, Dae Young; Lee, Ki Won; Park, Sunmin (2018). Korean Functional Foods: Composition, Processing and Health Benefits. CRC Press. ISBN 9781351643696 . Retrieved 10 September 2018.