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Flavor Profile
These mustard seeds are earthy and pungent with medium heat and pair well with cumin, dill, fennel, garlic, and pepper.
How to Use
Use yellow mustard seeds to flavor sausage or boiled vegetables. Add whole seeds to pickling brines and preserving spices. Try dry roasting them before using as a seasoning.
About The Spice
Myrosinase 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.More Information
Dietary Information
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