The yellow mustard seeds look slightly yellowish, but are also called white mustard. But there are also brown mustard seeds, which are slightly sharper. The grains are ground into mustard flour, which serves as the basis for mustard.
 

With mustard flour you stir your own mustard, season meat, fish, fried chicken, salads and sauces. If the mustard flour is not cooked, it is stirred in the water into a paste that is used similar to table mustard.
It is ideal for stocks, soups, sauces, salads, marinades, fish, poultry, game, meat, crustaceans and various vegetables.

The very spicy mustard seeds are mainly used in the kitchen for pickling spice or mustard cucumbers, but also for the marinade of Brathering. Sauerbraten or game are e.B. pickled in pickling, to which mustard seeds are added.