Mustard Seed, Yellow

Botanical Name: Sinapis alba

Flavor: Earthy Pungent, mildly Spicy, Bittersweet, and slightly Sharp and Nutty

Origin: Canada

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Eggs, Legumes, Vegetables, Cheese, and Rice

Description: Easily recognizable as the variety of mustard seed used to produce American yellow mustard, the ubiquitous condiment found at every ballpark, burger joint, sandwich shop, and cook out, Yellow Mustard Seeds (AKA ‘Sarson’ and ‘White Mustard Seeds’) are the mildest, largest, and most common variety (especially in the United States) of all mustard seeds. With their mild pungency, Yellow Mustard Seeds are used whole, cracked, or ground in an infinite number of dishes to elevate the flavors of mild ingredients by adding a dry, fleeting, mild heat, and a delicate ‘zing’. While Yellow Mustard Seeds may be the preferred variety of mustard seed in Western cooking, they are a perfect substitution for black and brown mustard seeds in Asian and Indian dishes to reduce the heat for those that like things on the milder side

Suggested Uses:

Use ground Yellow Mustard Seeds to make your own American style mustard: Mix 2 Tablespoons of the ground powder with 2 Tablespoons of room-temperature water into a smooth paste, add 1 Tablespoon distilled white vinegar, ⅛ teaspoon turmeric powder, a pinch of salt, and a small pinch of paprika – whisk to thoroughly combine and allow to sit for a minimum of 30 minutes before use

• Fry whole seeds in oil until they pop and use as a garnish for soups, meats, and vegetables for a pleasantly warm, crunchy touch
• Add to marinades, soups, stews, stocks, curries, and sauces (particularly barbeque sauces), or add to the water for a good ol’ seafood boil
• Add ground or cracked to salad dressings, dips, and pickling brines for tangy notes of mustard
• Soak whole or cracked seeds in room-temperature water for 10 minutes before draining and adding to ground meat for burgers, meat balls, meatloaf, or sausage meat/filling
• Use in dry rubs and seasoning blends for meats and vegetables especially when grilling, smoking, or roasting