These piquant, marigold-colored seeds are packed full of spicy flavor—which, crushed and mixed with vinegar or water, is the basis of the classic yellow schmear we love to slather on pretzels. A member of the brassica family (along with brussels sprouts), whole yellow mustard seeds have a mellow flavor that’s often used in pickling recipes. They add a delicate zing to meat brines, too.
