Yellow Mustard Seed
₹47.00 – ₹450.00
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. These seeds are earthy and pungent with medium heat and pair well with cumin, dill, fennel, garlic, and pepper. Flavor sausage and boiled vegetables. Add to pickling brines and preserving spices. Roasting will bring out an aromatic and attractive flavor.
|Ingredients||Yellow mustard seeds.|
|Basic Preparation||Ready to use as is, no preparation is necessary. May grind fresh prior to adding to recipes, or toasted prior to grinding.|
|Recommended Applications||Whole Mustard seeds are used to make vinaigrette dressings, marinades, pickles, and chutneys. Toast and cool, then combine with other Indian spices to make a curry or other Indian cuisine.|
|Taste & Aroma||Bittersweet|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||4 Yeras|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|
Yellow mustard seeds are fantastic for pickling, rubs, spice blends, or for making your own homemade mustard.
Mustard seeds come in three varieties: yellow, brown, and black. Yellow mustard seeds (also called white mustard seeds since the sandy color can go either way) are used primarily in Europe and western Asia, whereas brown and black are used in India and the countries surrounding it.
Flavor-wise they all differ greatly. Yellow seeds are mellow with less pungency, and have an initial floral sweetness to them. Brown seeds are a bit horseradish-y with an earthy flavor (though sometimes possess enough heat to burn down a barn). Black seeds are particularly pungent and hot, the impact of biting into one is enough to bring about a nuclear winter.
Whole mustard seeds have little aroma and have to be ground for the flavors to awaken. The enzyme myrosinase is what gives mustard its acrid pungency and penetrating heat. However, it’s a fickle enzyme. Water must be added for the enzyme’s flavor to bloom and temperature matters. Cold water will ensure a mustard paste that is intensely hot, bitter, acrid, and pungent (possibly to the point of it being inedible if the water is ice cold). Warm water will mellow it out and hot water will negate the flavor all together.
|Dimensions||12 × 12 × 13 cm|
1 kg., 100 gm, 500 gm.
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