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Mustard Seed (Yellow/Whole)

Rated 5.0 out of 5
Based on 1 review

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.

To make a powder, toast seeds in a pan for 20 seconds before grinding. To make a basic mustard, grind seeds and blend with water, vinegar, olive oil and salt.
Brassica alba (Mustard Seed Yellow)
Product of India
average rating 5.0 out of 5
Based on 1 review
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100% of reviewers would recommend this product to a friend
1 Review
Reviewed by Emilia S.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Delicious in ferments and pickles!

Great blended up with some of yhe green peppercorns, or sprinkled in brine with some veg

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