Mustard Seeds Yellow are more mild and less pungent than their black variety. They release an earthy aroma when cooked and a savoury and tangy taste. Yellow seeds are commonly used in Western cuisines due to its more subtle flavour and appearance. They are key ingredient in the Indian blend Panch Phora. Can be used in pickling agents for preserving various different vegetables. Add a spicy warmth to chutneys, relishes and sauces. Grind them up and add seamlessly to any curry or sauce or alternatively keep them whole for a more mild flavour.
Culinary Notes :
- Combine with lemon juice, tarragon and vinegar for a salad vinagarette.
- They combine well with bay, chili, coriander, cumin, dill, fenugreek, nigella, parsley, tarragon, turmeric, garlic, pepper and paprika
- Use in Indian curries, spiced rice & stir-fry dishes
- Use in chutneys and meats as chicken, lamb, pork, turkey, beef and ham
Mustard is a good source of omega 3, minerals and have many health benefits. It contains iron, calcium, zinc and magnesium.
Recipe/ product links:
Country of origin:
India, China, Africa.
Other names or spelling: brown mustard seeds, black mustard seeds, Yellow Mustard, Brassica alba, Rai, Lal sarsu, brown mustard seed, White mustard, Brassica hirta, brown mustard, Brassica juncea, black mustard, Brassica nigra, black mustard seeds,