Flavor: Pungent, sharp, and hottest among common mustards.
Uses: Often used whole or ground to add heat to curries, pickles, and condiments like Dijon mustard.
Aroma: Whole mustard seeds have a mild, nutty aroma. Ground mustard seeds have a pungent and characteristic mustard smell.
Taste: The taste of mustard seeds varies depending on the type and whether they are whole or ground. Whole seeds have a relatively mild flavor, while ground mustard seeds release enzymes that react with moisture to create the characteristic hot and pungent flavor associated with mustard.
