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- Mustard Seeds, Yellow
Mustard Seeds, Yellow
Myrosine is the enzyme that creates the pungent taste of mustard and is activated by water. Thus, when cooked in oil, the taste of the seeds will remain subtle, and add a less pungent flavor to things like curry pastes. These yellow mustards seeds produce spicier mustard than the standard store bought yellow mustard.
German lore counsels the future bride to sew mustard seeds into the hem of her wedding dress to ensure her dominance of the household.
Raw seeds are an important part of pickling and shrimp and crab boil blends. As with most seeds, dry-roasting them will bring out their aromatic and attractive flavor.
Purchase in bags:
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1/2 oz. |
bag |
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1 oz. |
bag |
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2 oz. |
bag |
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4 oz. |
bag |
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8 oz. |
bag |
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16 oz. |
bag |
- The small glass bottles hold 2 fluid ounces. The plastic lids have a flip top with a small pour spout.
- Medium glass bottles hold 4 fluid ounces. The plastic lids have a split flip top. One side has a larger opening and the other side is a shaker.
- Large glass bottles hold 12 fluid ounces. The plastic lids have a split flip top. On side has a larger opening and the other side is a shaker.
Purchase in bottles:
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Small glass |
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Medium glass |
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Large plastic |
Purchase bottle refills (in bags):
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Small glass refill |
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Medium glass refill |
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Large plastic refill |


