Yellow Mustard Seed*

Also Known As: White Mustard

Myrosinase 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 mustard seeds produce spicier mustard than the standard store-bought yellow mustard.

Taste and Aroma: Hot, but not as hot as brown mustard seed.

Uses: Vegetables, sauerkraut and pickling.

Substitutes:Brown Mustard Seed, Brown Mustard Seed Crushed, Mustard Powder or Pickling Spice

Fun Fact: The “Parable of the Mustard Seed” is a well known parable form the Gospels of Luke.

*Disclaimer:

This information has not been evaluated by the Food and Drug Administration and is for educational purposes only. This information is not intended to diagnose, treat, cure or prevent any disease.