Organic Yellow Mustrard Seed. 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. It is important to keep mustard seeds dry and preferably in a cool dry place.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!
Certified Organic: ACO
Country of Origin: India
