Whole Mustard Seed is used in summer sausage and Polish sausage as well as pickling vegetables. They have a mild, nutty flavor when used whole, but release a pungent, sharp taste when crushed or ground. To use whole mustard seeds, you can toast them in a dry skillet to enhance their flavor before incorporating them into your recipe, or add them directly to pickling solutions for a tangy kick.
It has a pungent, sharp, and slightly spicy flavor with a distinct tanginess.
- Pickling and Brining: Add whole mustard seeds to pickling brines for vegetables, particularly cucumbers, or when brining meats.
- Toasting and Grinding: Toast the seeds in a dry skillet to release their flavor, then grind them to create your own custom mustard powder for condiments and recipes.
- Spice Blends: Incorporate them into spice blends for rubs, marinades, or sauces, adding depth and pungency to your dishes.
- Indian Cuisine: They are a common ingredient in Indian cooking, used in both whole and ground form to add a nutty and spicy element to various dish.
When using whole mustard seeds, their flavor will be milder compared to when they are crushed or ground. Adjust the quantity according to your taste preference and the specific recipe you’re preparing.
- Net weight: 16oz. (454g)
Also available: Ground Mustard Seed
Recommended Equipment’s: Cuisinart SG-10 Spice & Nut Grinder