**est. order fulfillment time: 2 - 5 days BEFore shipment**

Spice Advice: Mustard Seeds

Posted by on

spice advice: brown vs. yellow mustard seeds

First impressions aren’t everything. Mustard seeds, for example, are fairly lackluster in both appearance and smell. Add a little heat and/or water to the mix, however, and they becomes quite the charismatic, wildly pungent spice. Beyond the yellow squeeze-bottle condiment and pickling recipes, mustard seeds aren’t used frequently in American cooking, especially when compared to its heavy presence in Indian, European, and Asian cuisine.

A member of the Brassicacea family (a.k.a. in the cabbage patch fam), mustard has over 40 different varieties, but only three are commonly used for cooking: Brown, Black, and Yellow Mustard. We’re really just here for the former and the latter though—the two versions we carry at Spicewalla: Brown and Yellow.
Transported to France in medieval times by the Romans, brown mustard seed was often grown alongside wine grapes. In fact, the Romans have been noted to be one of the first to use turn mustard into a condiment by mixing mustard seeds with grape juice. This was termed mustum ardens or “burning must" —and likely to be the root-word for mustard. In France, the seeds were turned into a paste, becoming a popular accompaniment to the sausages and potatoes served in the region. It’s also the basis of Dijon mustard—named after the region where it got its start.

That spicy brown (Dijon) mustard you know and love is all thanks to a mustard-obsessed Pope back in the 13th century France. Pope John XXII created a “Grande Mustard-Maker” position for his nephew (a.k.a. Nepotism 101) who lived near Dijon, France. And the rest is history.

Yellow Mustard Seed are piquant, marigold-colored seeds packed full of spicy flavor—which, crushed and mixed with vinegar or water, is the basis of the classic yellow schmear we love to slather on pretzels. First introduced to the American people in New York circa 1904, Yellow Mustard gained popularity via the good ‘ol American hotdog. A member of the brassica family (along with brussel sprouts), whole yellow mustard seeds have a mellow flavor (noticeably more so than their brown counterparts) that’s often used in pickling recipes. They add a delicate zing to meat brines, too.

Looking for more Mustard inspo? Check out our recipe for Homemade Mustard and Pretzels!

mustard seed Spice Advice

← Older Post Newer Post →



Leave a comment

Please note, comments must be approved before they are published

Recipes, News, Tips, & Spicy Content

RSS
Tags
12 days of cookies and cocktails 4th of July Ajwain seed allspice Amchur Ancho Chilli Powder Annatto Seed appetizers apple pie spice Asheville Baking Bay Leaves berbere Black Cardamom Black Mustard Seed Black Pepper black peppercorn Blackening Rub blue poppy seeds Bon Appétit bourbon bread Brining Spice Brussels sprouts Buxton Hall Barbecue Cajun Seasoning Caraway Seeds Cardamom cardamom seeds Carne Asada Carolina Pork Rub Cayenne Chilli Powder Chaat Masala chai Chai Masala Chai Pie Chai Time charred sweet potatoes chartreuse Chinese Five Spice christmas cinnamon cloves Cocktail cocktailrecipe Cookies coriander Coriander Powder CORIANDER SEEDS corianderseed Cowboy Steak Rub Cracked Black Peppercorn Cracked Coriander & Pepper cranberry Creole Seasoning Crushed Red Pepper Cumin Seeds Curry Cyprus Flake Salt Dessert desserts Diaspora Co. Dill Dill Weed dinner diwali dough dulce de leche dutch baby eggnog fennel Fennel Seeds fenugreek Focaccia for the health of it French Broad Chocolate garam garam masala garlic Garlic & Herb Garlic Powder ginger gluten free Golden Milk green beans green cardamom Green Za'atar greencardamom Halloween Harissa Health healthy healthy sides Herbs de Provence Himalayan Salt holiday Holiday Collection holidayrecipe holidays honey hors d'oeuvres hot drink India Indian Indian Blends Indian Spices Indian-ish interview Kashmiri Chilli Powder Lavender Lavender Flowers lemon peel Lemon Pepper Louisiana Collection mace Maggi Ketchup margarita masala mexican hot chocolate middle eastern Modena Balsamic Rub mulling spice mullingspice Mustard & Tarragon Seasoning mustard seed mustardseed New Product New Years newyears Nora chilli flakes Nutmeg oak & grist Okra olives Orange Peel Panch Phoron Parsley peppercorn Pickles pickling spice pink peppercorn Pizza Pork pork chops Potatoes Preeti Mistry Priya Krishna Pumpkin Pie Spice Ras el Hanout Recipe Roasted Coriander Roasted Cumin Rosemary rubbed sage sage salmon sambar sambar masala sangria sesame seeds Shakshuka Sicilian Sea Salt snack Spanish Paprika Spice Advice Spice Facts spicy star anise Sumac sweet potato Taco Blends Tandoori Masala tapas thanksgiving thanksgiving side dish thanksgiving sides thyme Turkey Rub Turmeric Tuscan Seasoning Rub vanilla Veda Sankaran Video Za'atar