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.
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Pickled Mustard SeedsThings 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 | Homemade Mustard Sauce Things you’ll need: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 | All American Potato SaladThings 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 |
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 | -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. | -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. |
