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Brown Mustard Seed (Brassica juncea) are native to sub- Himalayan plains of Northern India. The brown seeds has a fresh clean aroma and more pungent biting flavor with substantially more heat than the yellow, but less than the black mustard seeds..own mustard seed ismost commonly used inIndian cuisine as dried spices, especially in South Indian cooking. Mustards exude pungent nutty flavor when gently roasted under low flame. In India, the seeds are often fried in heated oil then added as a final touch or garnish to the dish. Mustard Seed's hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings.