Yuma Herb and Spice Shop

Yellow mustard is milder than brown, and has a light flavor that adds a little bit of tang to a dish without a lot of heat. Brown mustard is coarser and has more of a spicy kick with some heat.

Yellow mustard is the all-American mustard commonly seen on hot dogs, burgers, and in potato salad. Brown mustard seed is commonly used in Dijon and brown mustards, often found on bratwurst where a milder yellow mustard would fade away. It’s a staple of German, Russian, Indian, French, Chinese, and Japanese cuisines.

Medicinally, brown mustard has been used in traditional medicines to help as a pain reliever and to increase circulation. A mustard plaster is a traditional topical poultice applied to the skin to treat respiratory ailments such as coughs, bronchitis, and congestion, or to help treat musculoskeletal issues such as arthritis or back pain. The mustard’s heat creates a deep, warming sensation that stimulates blood flow to the area, relieving inflammation. The mustard plaster is famously described in Frank McCourt’s autobiography, Angela’s Ashes, giving insight as to why the mustard plaster is also known as a blister.

Brown and yellow mustard seeds are rich in omega 3 fatty acids and the antioxidants selenium and magnesium. When mustard seeds are crushed, compounds such as allyl isothiocyanate (AITC) are released. Mustard seed constituents have been studied for their antioxidant and antimicrobial properties, as well as their effects in topical and nutritional applications.

Caution must be used when using mustard. AITC can irritate and even burn skin, and while it is good for digestion, it can be bad for the digestive tract if overused.