Although it is less commonly used in the West than the yellow variety, Brown Mustard Seed is a key ingredient in many Indian recipes and is a must-have if you enjoy cooking curries. If you want to keep the fiery taste of the mustard, add the seeds towards the end of the cooking process, but if you want something smoother, try following Southern Indian tradition by gently frying the seeds in butter. This gives the seeds a completely different nutty taste.