Yellow mustard seeds are fantastic for pickling, rubs, spice blends, or for creating your own homemade mustard.
Mustard seeds are available in three varieties: yellow, brown, and black. Yellow mustard seeds (also called Brassica hirta seeds since the sandy colour can go either way) are used primarily in Europe and western Asia, whereas brown and black are utilized in India and therefore the countries surrounding it.
Flavour-wise all of them differ greatly. Yellow seeds are mellow with less pungency and have an initial floral sweetness to them. Brown seeds are a touch horseradish with an earthy flavour (though sometimes possess enough heat to burn down a barn). Black seeds are particularly pungent and hot, the impact of biting into one is enough to cause a catastrophe.
Whole mustard seeds have little aroma and need to be ground for the flavours to awaken. The enzyme myrosinase is what gives mustard its acrid pungency and penetrating heat. However, it’s a fickle enzyme. Coldwater will ensure a mustard paste that’s intensely hot, bitter, acrid, and pungent (possibly to the purpose of it being inedible if the water is ice cold). Warm water will mellow it out and predicament will negate the flavour all at once.
Although there is no clear date when the mustard seed was first used as a condiment, general consensus points to the Romans who blended crushed mustard seed with must (fermenting grape juice) to make a sauce. The word mustard is said to come from the Latin phrase “must gardens” which translates to “burning must”.
No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.