Yellow Mustard Seeds
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.
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.
Flavor of Yellow Mustard Seeds
These seeds are earthy and pungent with medium heat and pair well with cumin, dill, fennel, garlic, and pepper.
Uses of Yellow Mustard Seeds
Flavor sausage and boiled vegetables. Add to pickling brines and preserving spices. Roasting will bring out an aromatic and attractive flavor.
Yellow Mustard Seeds Recipe
For 4-5 T of mix: Blend 1 cinnamon stick, 1 bay leaf, and 3 cloves with 1 1/2 T mustard seeds, 1 T peppercorns, 1 1/2 t dried ginger pieces, and coriander seeds, and 1 t allspice berries