Details
Myrosine is the enzyme that creates the pungent taste of mustard and is activated by water. Thus, when cooked in oil, the taste of the seeds will remain subtle, and add a less pungent flavor to things like curry pastes. These yellow mustards seeds produce spicier mustard than the standard store bought yellow mustard.
German lore counsels the future bride to sew mustard seeds into the hem of her wedding dress to ensure her dominance of the household.
 
Raw seeds are an important part of pickling and shrimp and crab boil blends. As with most seeds, dry-roasting them will bring out their aromatic and attractive flavor.
 
These yellow mustard seeds come from a large shrub that is native to Asia.
Dietary Information
Salt-Free
 
Sugar-Free
 
Gluten-Free
 
Nut-Free
 
Vegetarian
 
Vegan
 
MSG-Free
 
Dairy-Free
 
Garlic-Free
 
Onion-Free
 
Sweetener-Free
 
Black Pepper-Free
 
Capsicum-Free
 
Corn-Free

 
Flavor of Yellow Mustard Seeds
These seeds are earthy and pungent with medium heat and pair well with cumin, dill, fennel, garlic, and pepper.
Uses of Yellow Mustard Seeds
Flavor sausage and boiled vegetables. Add to pickling brines and preserving spices. Roasting will bring out an aromatic and attractive flavor.
Yellow Mustard Seeds Recipe
For 4-5 T of mix: Blend 1 cinnamon stick, 1 bay leaf, and 3 cloves with 1 1/2 T mustard seeds, 1 T peppercorns, 1 1/2 t dried ginger pieces, and coriander seeds, and 1 t allspice berries
 
Shelf Life: 2yr