Yellow Mustard Seeds
Yellow Mustard Seeds

    Yellow Mustard Seeds


    Origin: India

    The all popular Yellow Mustard in it's pure seed form. Mustard seeds are the seeds of mustard plants. Yellow mustard seeds are pretty mellow-tasting, a little spicy and slightly sweet. 

    These seeds are little, round and crunchy. When you bite down on one, you'll feel it pop between your teeth—it's actually pretty fun. Yellow mustard seeds are closer in flavour to mild yellow mustards, but without any tang. 

    You can absolutely eat mustard seeds raw. One of the best ways to do this is in a salad dressing. Yellow seeds will give your dressing a little more of a floral flavour than if you were to use a dollop of tangy mustard.

    Mustard seeds are probably more commonly roasted and toasted. Cooking them will help to develop the pleasant flavours and reduce bitterness if you're getting a hefty dose from the raw seeds.

    Yellow mustard seeds have a balanced, not-too-intense flavour, and their light colour makes them easy to cook when heating them in hot oil (as their colour darkens, you can pull them off the heat before they turn black and burn).

    The best way to enjoy them is in salad dressing, homemade mustard and creamy vegan sauces you can smother roasted vegetables in.

    The hot, pungent flavour of mustard seeds is unleashed only when they cook over high heat and pop open. In other words, they're perfect for grilling. Mustard seeds take well to a range of flavours: cumin, coriander, chiles, soy and hoisin, or green onions. Take mustard seed as a base flavour and customise away. Gently fry to release the flavour and aroma within, or powder and use like with any dry spice. Works great when paired with rice and potato focussed dishes, and is popular worldwide. We especially like using it in vegetable cutlets, and potato salads.

    Unless they're added to a pickle brine, mustard seeds need to fry and pop in hot oil to release their full potential. In quick stir fries, toss them in oil with finely minced aromatics like ginger and garlic. Just make sure your oil is hot when the seeds go in—if they heat up with the oil, they're likely to overcook and burn without popping. When the seeds start popping, I put on a lid till they down, then add more ingredients to cool down the pan. Don't keep the lid on too long though, as mustard seeds can burn quickly. 

    Best food pairing: green beans, cabbage, cauliflower, peas, potatoes, ginger, chicken, lamb, meat, eggs, seafood, rice, curries

    Best spice pairing: asafoetida, cardamom, nigella seeds, sesame seeds, ground ginger, cloves, cumin seeds, dry chilies, coriander seeds