Yellow mustard is not quite as pungent and has less oil than brown mustard but they are both used similarly, to flavor foods and to make condiments. Our Certified Organic Whole Yellow Mustard Seed is harvested in Canada and is of the Sinapsis alba species that produces a creamy white mustard seed.
If you are looking for a bit of convenience and prefer your mustard already ground to a powder form you can get our regular Yellow Mustard Seed Powder, or our Certified Organic Yellow Mustard Seed Powder and if you if you like your mustard to have a bit more aromatic heat we also stock Certified Organic Whole Brown Mustard Seeds.
Yellow Mustard Seed adds flavor to sauces (hollandaise sauce in particular), dressings, and mayonnaise as well as processed meats and sausages. In Britain 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.
You can experiment with mustard in any dish where you want to add a little heat and it combines well with other warm spices such as peppers and chilies. Try it in deviled eggs, ham, cheese, pork and bean dishes, in cocktail and barbeque sauces, and in soups or chowders.
If you are about to use mustard seed for the first time it is good to know that the temperature of the liquid used when mixing is critical. If you want maximum heat then blend it with a very cold liquid, for a milder mustard flavor blend the powder with a hot liquid. And don’t forget to take into consideration which heat level of mustard powder you start with. One more helpful hint is that refrigerating once you have achieved your desired heat level will bringing the mellowing process to almost a complete and immediate halt.
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