Ukraine/ Canada/ Russia
Product: Yellow Mustard Seeds
Latin Name: Brassica hirta syn. Sinapis alba, Brassica alba.
Plant Family: Brassicaceae
Other Names: White Mustard Seed, Chedleck, Witte Mosterd, Moutarde Blanche, Weißer Senf, Senape Biancha, Mostarda Branca, Muștar Alb, Mostaza Silvestre, Senfsaat, Senapsfrö, Khardal & Vayse Mustarde.
Description: Yellow mustard, also known as white mustard is an annual plant native to the Mediterranean, now found cultivated in Europe and most temperate regions of the world. It reaches a height of 30-90cm it has erect, branching stems, which eminate from the main stem. The leaves are mid-green in colour and are alternately arranged, petiolate and serrated, with short, white bristles along the veins and 8cm in length. The 4-petaled flowers are pale yellow in colour and 10-30mm in diameter. The seeds are globular, pale-brown to creamy brown in colour and approximately 2mm in diameter.
For ingredient and allergen information, please see the product specification, available to download from the technical tab
SUGGESTED USEMustard seeds can be ground to make your own mustard using water, ale or wine to mix, simply spoon into a bowl or jar add your liquid of choice and mix to a paste as thick as you like it, leave to stand for 10-15 minutes for the flavour to develop, add dried herbs such as sage, tarragon or basil to your mustard or for extra bite a little crushed mustard seed. Mustard is an ideal partner for cheese, pork and dairy dishes, the seed can also be added to pickles, chutneys and curries for extra flavour, sprinkle into flat bread mixes, stir into rice and grain dishes, crush the seeds and sprinkle over ham, salmon, chicken and vegetables for a pungent crunch.
Shelf LifeShelf life of two years provided that goods are stored in an airtight container in ambient conditions.
Download full product specifications.
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The following products which are or contain allergens may be handled by approved suppliers on behalf of JustIngredients Limited; Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut and their hybrid strains), Peanuts, Soybeans, Nuts, Celery, Mustard, Milk and dairy products, Sesame seeds, Products containing sulphur dioxide and sulphites at concentrations of more than 10mg/kg or 10mg/litre expressed as sulphur dioxide.
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