Mustard Seed, Yellow
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All of Vanns' mustard seeds, brown, yellow, and black either grow in North Dakota or Alberta. Each variety produces a significantly different flavor. The difference between these varieties is more an issue of pungency than flavor. The black and brown seeds, nearly indistinguishable in flavor, are the mildest. The yellow seed has a fresh clean aroma and a pungent biting flavor with substantially more heat. The amount of volatile oil in mustard seed determines the intensity of flavor. Brown mustard seed is becoming very popular in the U.S. Restaurants are using it in European and American dishes. Mustard adds zest to a wide variety of dishes; meat, potato salad, vegetables, and sauces. Yellow mustard seed is the most commonly used mustard seed. It is used in pickling, sausage-making, and in boiled vegetable dishes, such as cabbage. Cuisine: French | Chinese & East Asia | Japanese | Indian Category: Whole Spices |