Brown mustard seeds have a bit of heat to them and a more intense flavor than yellow mustard seeds. It is a common spice in Indian cooking, particularly Bengali cuisine, and is a component of the Bengali 5 Spice Panch Phoron. Soak with yellow mustard seeds and crush into a paste along with chiles, salt and turmeric to make a Bengali fish dish. Add to hot oil to bloom along with cumin, chiles, or curry leaves. Use either at the beginning of cooking, before adding aromatics for a curry, or as an infused oil used to finish a lentil dish. Mustard pairs well with bay leaves and caraway seeds.