Brown mustard seeds have a pungent aroma that is released when crushed and mixed with water, vinegar, or other liquids. Coarsely crushed brown and hot mustard seeds mixed with a little water form the basis for the classic Danish fish marinade.
Brown mustard is formed in the elongated pods of a perennial plant - the mustard flower, similar to yellow mustard. In autumn, the pods are collected and dried, and the seeds are shed from their pods. Before sowing the mustard, the fields are burnt to form a fertile base from the ashes, and to protect the soil from pests during growth. Naturally derived oils, such as that from the neem tree, act as natural pesticides to ensure organic production.
