Yellow Mustard Seed Organic
Country of Origin: INDIA
Mustard seeds are one of the oldest herbs known and have been used since earliest recorded history.
It was well known for it's medicinal use for internal and external applications. France and
other parts o vegetables, f central Europe grew mustard seeds in 812AD and were then introduced to
England by the Romans in the 13th Century.
Mustard comes from the same family as the broccoli, cabbage, radish and cauliflower, the
Brassicaceae family. It's interesting to know that the typical hot , pungent taste that comes
from mustard only occurs when it comes into contact with liquids, hence why it has little to no
aroma when they are whole or crushed.
They are great to use when pickling. It is common in Southern India to fry mustard seeds, curry
leaves and cummin seeds in oil and then add these spices onto your dish! Never add mustard seeds
directly to vinegar or hot water as it will turn bitter, always add cold water first.
Wholegrain mustard recipe:
1 tbsp of yellow mustard seeds
1 tbsp of brown mustard seeds
1/2 tsp of peppercorns
1/4 tsp of celtic seasalt
4 all spice berries (or powder)
1/4 tsp brown sugar
1/2 tsp of tarragon leaves
4 tbsp of red wine vinegar
Crush in a mortar and pestle or coffee grinder the first 5 ingredients together making sure
majority of mustard seeds are cracked. Add brown sugar and tarragon mixing thoroughly. Add the red
wine vinegar, stirring well for about 3 minutes. Place in a clean glass jar with a secure lid and
store in a cool dark place for about a week. If after a week the mustard is too runny, crsuh all the
ingredients again. Enjoy!
It is important to keep mustard seeds dry and preferably in a cool dry place.
Certification: ACO
