Mustard seeds yellow whole

also: White mustard

Description:
Mustard is one of the oldest cultivated plants and was already known as a spice and oil supplier in the time of the ancient Egyptians. In Europe, the grains were used to spice up dishes. Today, mustard as a pure seed (i.e. not processed into a paste) plays a role primarily in the preparation of pickled vegetables. However, the ground seed also tastes very good with fish and salads and belongs in pickling for game or sauerbraten. English, American and Bavarian mustard paste is made from yellow mustard. Bavarian sweet mustard has its typical color because the seeds are not stripped of their brown hulls.

Usage:
To make a mustard paste, you should soak you grains in water. Due to an enzyme that is activated by water, the mustard becomes increasingly spicy. To stop this, vinegar can be used to stop the process at the desired time. You can then salt the mustard as required, season it (e.g. with onion, tarragon, garlic) and grind it with a hand blender. Mustard prepared in this way will remain somewhat grainy. For a creamy mustard, the same preparation based on mustard flour is recommended.

Known dishes:
Mustard, sauerbraten, cornichons, gherkins.

Aroma/Taste:
Characteristic aroma, spicy taste

Harmonizes with:
Bay leaf, dill, tarragon, garlic, caraway, pepper, juniper berries, allspice

Origin:
Germany