Mustard seeds - Sinapis alba

Orlandosidee
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  • Description

Mustard seeds yellow - Sinapis alba

  • Mustard seeds yellow for seasoning and mustard production
  • tastes aromatic & nutty
  • for preserving vegetables, sauces (mustard sauce), broths, meat dishes

How do Mustard seeds taste?

Mustard seeds are odorless, but they taste all the more powerful. Their taste is spicy and nutty. You can grind them or put them in boiling water or other liquids, to increase their typical, burning, and spicy taste.

Culinary use of mustard seeds

Mustard grains develop their aroma only while they swell in liquids, which is initially nut-like and then horseradish-like sharp. If you like to make fresh mustard for yourself, prepare it 10 minutes before use. Thus, it has time to unfold its sharpness. If you prefer mild mustard, just leave it for a few hours standing.
Just grind a small number of mustard seeds in a coffee mill and mix it with beer, milk, or water for fresh Mustard. By the way, this spice fits well with other herbs by example with tarragon or Rosmarin.

Mustard grains refine pickled herring or fish marinades. The mustard seed also mixes well with allspice, cloves, onion, bay leaves, and enhances the aroma of fresh herbs.

A special property of Sinapis alba

Mustard has no special conservation requirements, it suffers only humidity, as it can form mold on the surface over time, with proper storage it can express its properties without any problems even after years.

Yellow Mustard - Mustard Seed: Botany

Yellow mustard is also called the mustard seed. The mustard plant belongs to the family of the Cruciferae family and has its origin in the Mediterranean. This one-year-old plant grows up to 60 cm tall and has yellow flowers, from which seed pods develop in the form of risps. These contain the spice. Besides, they have wide, lower leaves, in the form of flags, while the upper leaves are rather small and elongated.

Historical about spice

Since the time of the Grees Mustard is known in Europe. The Roman population also knew its excellent antioxidant properties and used this spice to preserve fruits and vegetables. At that time, there was no cooling, and so the mustard was also used in fruit juices and wine.

In France, the mustard tradition is more developed than in Italy, especially in the Burgundy region. In the town of Dijon is the cultural center of mustard. The reason is certainly historical, where the chefs of this city developed the first mustard sauces. In the last century, due to cultural exchange, a real mustard culture developed in Germany. In many small towns, mustard mills opened their artisanal production with great success. They produce new mustard sauces such as mustard with strawberries and other exotic flavors.

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