Mustard Seeds

Mustard seeds add a peppery crunch to rubs, glazes, and barbecue sauces. There are three varieties—in ascending order of spiciness: yellow, brown, and black. Several recipes in this book call for the mustard seeds to be toasted, which makes them softer and more aromatic. To toast yellow mustard seeds, place them in a heavy, dry skillet and cook over medium heat until the seeds begin to brown, shaking the pan to ensure even cooking. This will take 2 to 4 minutes. Immediately transfer the seeds to a shallow heatproof bowl to cool. Toast brown and black mustard seeds the same way, but you’ll have to check doneness by smell, rather than color (the toasted seeds will smell fragrant and aromatic).