The yellow mustard is more spicy than the brown. This variety is mainly used in the West, a little in China and Japan. Use whole or ground in salad dressings, condiments and marinades.

In England and some Asian countries, yellow mustard seeds are ground before being mixed with vinegar or water, to become the famous strong mustard. Mustard is also part of many spice mixes, notably rubs. To make a spice crust on a piece of fish, simply mix it with coriander and coarsely grind it.