Organic Yellow Mustard Seeds

What are Yellow Mustard Seeds?

Mustard seeds are small and round; they are 1 –2 millimeters in diameter and are usually brown (Brassica juncea), black (Brassica ), or yellow (Brassica hirta/Sinapis alba). Yellow Mustard is primarily used in fast food and American cuisine. Yellow mustard originated in Europe since it prefers the cold temperate climate. It is a crop of historical significance; according to the Saskatchewan Mustard Development Commission, mustard’s use dates back to Sumerian and Sanskrit texts from 3000 BC.

Flavor Profile:

Yellow mustard seeds are pretty mellow-tasting, spicy, and slightly sweet. In contrast, their brown and black counterparts are significantly hotter with a bitter flavor. These tiny, round seeds are crunchy and, when bitten, pop and release their flavor. The seeds do not maintain their crunch in most recipes; they turn soft and gel-like when they soak up moisture.

Pickled Mustard Seeds

Things you’ll need:

• ½ cup of white wine vinegar
• ½ cup of water
• Three tablespoons of sugar
• ½ teaspoon of salt
• 1/3 cup of yellow mustard seeds
• One small to medium-sized shallot, thinly sliced into rings

To The Kitchen:

• Combine white wine vinegar, water, sugar, and salt in a medium saucepan over medium heat. Bring to a simmer, and then stir in mustard seeds.
• Turn heat down to medium-low, and cook until seeds are tender and plump.
• Stir in shallots and remove the saucepan from heat.
• Let the mixture cool to room temperature, then transfer to a jar with a lid and refrigerate.

Homemade Mustard Sauce

Things you’ll need:

• ¾ cup of yellow mustard seeds
• 1½ cups of filtered water
• ¼ cup of apple cider vinegar or distilled wine vinegar
• ½ teaspoon of salt
• ¼ teaspoon of turmeric powder
• ¼ teaspoon of red paprika
• 1/8 teaspoon of garlic powder
• 1/8 teaspoon of onion powder
• 1/9 teaspoon of cinnamon
• One tablespoon of honey

To The Kitchen:

• Powder mustard seeds in a spice grinder or a food processor. The finer the powder, the smoother the mustard will be.
• In a ceramic or non-stick saucepan, add the water and all the spices. Keep the vinegar aside for now.
• Cook over low heat for about 45 minutes until it starts bubbling.
• Add the vinegar and let it bubble for another 5-10 minutes. Stir occasionally to avoid sticking to the pan.
• Pour in a glass container and leave to cool down completely before transferring to the refrigerator.
• Store in an airtight jar and let sit for 24 hours or longer in the fridge to mellow out the bitterness.

All American Potato Salad

Things you’ll need:

• 2 lbs. russet potatoes, peeled and cut into ¾-inch cubes (3-4 medium)
• table salt
• Two tablespoons of distilled white vinegar
• One medium celery rib, chopped fine (about 1/2 cup)
• Two tablespoons of minced red onions
• Three tablespoons of sweet pickle relish
• ½ cup mayonnaise/· ¾ teaspoon celery seed
• ¾ teaspoon mustard seeds, powdered
• Two tablespoons minced fresh parsley leaves
• ¼ teaspoon ground black pepper
• Two large hard-cooked eggs, peeled and cut into ¼-inch cubes (optional)

To The Kitchen:

• Boil the diced potatoes completely submerged in water over medium-high heat; add one tablespoon of salt, reduce heat to medium, and let simmer, stirring once or twice to avoid sticking until potatoes are tender. Drain and transfer to a large bowl.
• Add vinegar to the potatoes and, using a silicone spatula, toss gently to combine.
• Let stand until potatoes are just warm, about 20 minutes.
• Stir together celery, pickle relish, mayonnaise, powdered mustard, celery seed, parsley, pepper, red onion, and 1/2 tsp salt in a small bowl.
• Using a rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
• Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.