Yellow Mustard Seed Powder
Yellow Mustard Seed (also called White Mustard Seed) is botanically called Brassica alba (sometimes identified as Sinapis alba or Brassica hirta) and is from the family Brassicaceae. Other members of this family include black mustard, brown mustard, horseradish and wasabi. This group shares hot and pungent chemicals known as isothiocyanates (pronounced iso·thio·cy·a·nate). This chemical is the plant’s defense system against grazing animals that, when chewed, releases these burning chemicals. The isothiocyanates lay dormant in the plant and are only released when the plant is disturbed.
Yellow Mustard is also known as moutarde blanche (French), weisser senf (German), senape biancha (Italian) and mostaza silvestre (Spanish).
Cooking with Yellow Mustard
Cooks in England pair mustard with ham and roast beef. In the Caribbean, ground mustard is added to sauces for fruit and in India cooking the seeds in hot oil enhances the nutty flavor before adding it to chutneys, curries, and sauces. Mustard seeds are also popular in pickling spices.
Use ground mustard in bean, cheese, ham and pork dishes, chowders, cocktail sauce, deviled eggs, barbecue sauces and in soups.
Ground and whole mustard seeds add flavor to barbecue rubs, dressings, and mayonnaise as well as grilled and roasted beef, cabbage, strong cheeses, chicken, curries, dals, fish, and seafood, cold meats, rabbit, sauces (hollandaise sauce in particular) and sausages.
Mustard works well when paired with bay, chili, coriander, cumin, dill, fennel, fenugreek, garlic, honey, nigella, parsley, pepper, tarragon and turmeric.
Some of our favorite recipes using mustard are – Apple and Bacon Baked Beans and Red Lentil Soup with Vadouvan.
Flavor Profile of Yellow Mustard Seed Powder
Yellow mustard seeds have no noticeable aroma but once ground into a powder, they become a bit more pungent. Dry roasting the seeds before use releases an earthy aroma and a nuttier taste.