Herbies - Mustard Seed Yellow Whole
Add to vegetables such as cabbage while cooking and use in pickles and curries.
Other Common Names
Yellow Mustard (Brassica alba) Brown Mustard (B. juncea) Black Mustard (B. nigra)
Description & Use
Many spice blends would be incomplete without this much used and ancient spice. Mustard is an annual herb which has been used since the earliest recorded history. An ingredient in the Indian spice blend ‘panch phora’ and used in many dishes for flavour and appearance. Black mustard (Brassica nigra) is almost identical to brown mustard and one is commonly substituted for the other.
This yellow mustard (Brassica alba) is a larger seed and generally has less heat. It is however the traditional ‘condiment’ mustard that graces the tables of the Western world. The heat of mustard develops over time, after coming into contact with cold water which activates the enzyme that makes mustard hot. Thus when used whole, directly into cooking, the flavour impact is greater than the heat, because cooking reduces the heat-creating enzyme. Mustard is regarded as a hot spice when used in blends. Brown mustard seeds are delicious in dishes as mundane as boiled cabbage!
Produce of Canada packed in Australia.
Add to vegetables such as cabbage while cooking and use in pickles and curries.
Other Common Names
Yellow Mustard (Brassica alba) Brown Mustard (B. juncea) Black Mustard (B. nigra)
Description & Use
Many spice blends would be incomplete without this much used and ancient spice. Mustard is an annual herb which has been used since the earliest recorded history. An ingredient in the Indian spice blend ‘panch phora’ and used in many dishes for flavour and appearance. Black mustard (Brassica nigra) is almost identical to brown mustard and one is commonly substituted for the other.
This yellow mustard (Brassica alba) is a larger seed and generally has less heat. It is however the traditional ‘condiment’ mustard that graces the tables of the Western world. The heat of mustard develops over time, after coming into contact with cold water which activates the enzyme that makes mustard hot. Thus when used whole, directly into cooking, the flavour impact is greater than the heat, because cooking reduces the heat-creating enzyme. Mustard is regarded as a hot spice when used in blends. Brown mustard seeds are delicious in dishes as mundane as boiled cabbage!
Produce of Canada packed in Australia.
Add to vegetables such as cabbage while cooking and use in pickles and curries.
Other Common Names
Yellow Mustard (Brassica alba) Brown Mustard (B. juncea) Black Mustard (B. nigra)
Description & Use
Many spice blends would be incomplete without this much used and ancient spice. Mustard is an annual herb which has been used since the earliest recorded history. An ingredient in the Indian spice blend ‘panch phora’ and used in many dishes for flavour and appearance. Black mustard (Brassica nigra) is almost identical to brown mustard and one is commonly substituted for the other.
This yellow mustard (Brassica alba) is a larger seed and generally has less heat. It is however the traditional ‘condiment’ mustard that graces the tables of the Western world. The heat of mustard develops over time, after coming into contact with cold water which activates the enzyme that makes mustard hot. Thus when used whole, directly into cooking, the flavour impact is greater than the heat, because cooking reduces the heat-creating enzyme. Mustard is regarded as a hot spice when used in blends. Brown mustard seeds are delicious in dishes as mundane as boiled cabbage!
Produce of Canada packed in Australia.
