Mustard Seeds, Yellow - Organic

Mustard seeds are part of the Brassica family and are related to Brussels sprouts, broccoli and cabbage. The mustard plant grows to about 1.5m and bears pods containing up to 20 tiny and flavourful seeds. 

 There are over 40 different varieties of mustard plants, but the most popular are black mustard (the most pungent), brown mustard (used to create dijon mustard) and white/yellow mustard, which is the mildest.

Cooking with Mustard Seeds

Mustard works well with all types of meats and seafood and really well in ferments and pickling as they infuse a gentle heat.

The enzyme that gives mustard its heat is activated in water-based liquids, so remember to soak the seeds for 8-12 hours if you are making your own mustard.

When cooked in oil or toasted, the mustard seeds will have a subtle taste and are great additions to curry pastes, sauces, stews and dressings.