Brown mustard seeds are similar in size to the black variety and can vary in colour from light to dark brown. They are more pungent than the white, less than the black. In India mustard seeds are tempered in hot oil to bring out their nutty flavour. They are sauteed in hot ghee or oil until they pop and release their flavours – less than 30 seconds, depending on the quality of the seeds and the temperature of the oil.