Mustard Seed Yellow Ground

Other Common Names: Yellow Mustard (Brassica alba) Brown Mustard (B. juncea) Black Mustard (B. nigra)

Many spice blends would be incomplete without this much used and ancient spice. Mustard is an annual herb which has been used since the earliest recorded history. Yellow mustard (Brassica alba) is the traditional ‘condiment’ mustard that graces the tables of the Western world. The heat of mustard develops over time after coming into contact with water, thus when used in cooking, the flavour impact is greater than the heat. Mustard is regarded as a hot spice when used in blends.

To make condiment mustard, add cold water to the ground mustard, and leave for 15 minutes while the enzyme reaction creates the heat.

Mustard powder is a useful emulsifier in salad dressings, when cold water is added to 1 teaspoon of mustard powder to make a paste, that is then added to the salad dressing. The longer you leave the paste before adding to the dressing, the hotter it will be. That’s because the vinegar in the dressing will inhibit further enzyme reaction started by the cold water.