Delicious in ferments and pickles!
Great blended up with some of yhe green peppercorns, or sprinkled in brine with some veg
Although larger than other mustard seeds, yellow mustard has less heat. It is the most commonly used variety and when ground into a powder, is hotter than the whole seed. Used for culinary purposes since prehistoric times, mustard seeds are still being used in much the same way; to make mustard, marinate meats and fish, and flavour and thicken sauces.