Yellow Mustard Seeds
We are all familiar with prepared mustards, whether they be the bright yellow ballpark mustard we love to add to hotdogs or the fancy mustards with whole mustard seeds floating around, suspended almost magically in jars. Don’t be fooled into thinking this is the only way to enjoy mustard, or mustard seeds! They have dozens of uses, some of the best being things that aren’t prepared mustard at all.
Yellow mustard seeds have a high fat and protein concentration. They have a volatile oil concentration of less than 0.2% overall.
Arabic speakers call mustard “khardal”, Mandarin speakers say “chieh kai”, in French it is “moutarde,” in German it is “senf,” in Hindi it is “rai,” Japanese speakers say “garashi,” in Russian it is “gorchitsa,” in Portuguese it is “mostarada,” and finally it is “mostaza negra” in Spanish.
Mustard Seed Cultivation
The mustard plant is related to cabbage, broccoli, and Brussels sprouts. There are more than 40 varieties of mustard plants, but the culinary mustard comes from only three of these varieties.
Mustard plants are annual and have seedlings that come up out of the ground very quickly but take a while to mature. With ideal moisture and temperature conditions, the mustard plant can cover the ground in as little as four to five weeks. Under drier conditions, the roots may burrow deeper into the ground in search of stored soil waters before the seedlings will appear. Once fully mature, the plant will stand anywhere from 30 inches to 45 inches tall, depending on the type and variety of the plant. Yellow Mustard Seed takes about 80 to 85 days to mature. It grows best in temperate climates.
Where is it from?
Our yellow mustard seeds are grown in the United States.
Cooking with Yellow Mustard Seed
We love using homemade mustard in deviled eggs, ham, cheese, pork and bean dishes, in cocktail and barbeque sauces, and in soups or chowders.
Ground and whole mustard seed is popular in sauces like Hollandaise, in dressings, and works well with mayonnaise. Strong flavors like grilled and roasted beef, cabbage, strong cheeses, chicken, curries, dals, fish, and seafood, cold meats, rabbit, sausages and barbecue rubs all compliment mustard seeds nicely.
In England cooks use mustard with ham and roast beef, in the Caribbean it is an ingredient in sauces for fruit, and in India the nutty flavor of the mustard seed is intensified by cooking in hot oil before adding it to chutneys, curries, and sauces. Mustard seeds are also popular in pickling spice blends.
Mustard also 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 – Meaty and Cheesy Cuban Sandwich, Oven Baked Pork Chops with Red Eye Gravy, BBQ Flat Iron Steak Sandwich and Vegetarian Stir Fry Burritos.