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Today, while preparing to make mustard, I discovered that there are small brown seeds and larger brown seeds in my cabinet. I'm new to mustard making, and have only used the larger seeds once before. Is there any heat or flavor difference between the two sizes? Do they, in some way, need to be treated differently? Or are they interchangeable, with size being the only difference and consideration? Tks.
Today, I'm preparing to make mustard and discovered that there are small brown seeds and larger brown seeds in my cabinet. I'm new to mustard making, and have only used the larger seeds once before. Is there any heat or flavor difference between the two sizes? Do they, in some way, need to be treated differently? Or are they interchangeable, with size being the only difference and consideration? Tks.
