Mustard seeds yellow - whole
Origin of mustard seeds, natural habitat
Mustard seeds are the seeds of a plant belonging to the cabbage family, grown specifically for its seeds. The brown and yellow mustard seed, presumably from the Middle East, came to Europe with the Romans, where it has been grown ever since, even in the kitchen gardens.
What foods can the whole, yellow version of mustard seeds be used for?
The best known use of mustard seeds is to make mustard, for which the mustard seeds are crushed in a mortar and then enriched with various spices, salts and oils.
- The yellow, whole version of the mustard seed can be used to pickle cucumbers and cabbage, and to make pickles from mixed vegetables.
- Yellow mustard seeds can be added whole to roasted, cooked meats, vegetables and soups.
- You can also add yellow mustard seeds to spice mixes used to pre-marinate grilled meat and fish.
- It goes well with onions, coriander, cumin, vinegar, tarragon, garlic and cloves.
- The yellow, whole version of the mustard seed is one of the best ways to maintain health and vitality, as it is an excellent seed for germination; the germ of the mustard seed has significant health benefits.
Store in a cool, dry place, away from sunlight.