It is also called Chinese mustard because it is native to this corner of Asia. Today, it is cultivated all over the world, including Canada, which is, as in the case of yellow mustard, the world’s largest producer. Brown mustard is widely used, in the form of seeds, in the manufacture of the so-called old mustard because it is milder than the yellow variety. It can also be used in a marinade as well as in a meat coating made of herbs, salt, paprika and sumac.