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Mustard Seed Yellow – 250gm

50.00

100% fresh premium spice, manufactured to the export quality standards, brought to you straight form Western guts of Kerala, India. Our Mustard seeds contains no added preservatives and other, making it healthier than ever.

Mustard seeds are about 3 mm in diameter, and may be colored from yellowish to blackish yellow. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds: black mustard ,white mustard and brown mustard Black mustard seeds have the most pungent taste, while yellow Mustard seeds are the mildest and are the ones used to make American yellow mustard. Yellow Mustard seeds or mustard powder can be used as a spice in a variety of dishes. Mustard seeds can be used as is or can be roasted in a skillet. While dried mustard powder does not have a very strong quality, mixing it with water initiates an enzymatic process that enhances its pungency and heat. To moderate its sharp flavor, you can either add some very hot water or an acidic substance such as vinegar, either of which will stop the enzymatic process.

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Product Description

100% fresh premium spice, manufactured to the export quality standards, brought to you straight form Western guts of Kerala, India. Our Mustard seeds contains no added preservatives and other, making it healthier than ever.

Mustard seeds are about 3 mm in diameter, and may be colored from yellowish to blackish yellow. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds: black mustard ,white mustard and brown mustard Black mustard seeds have the most pungent taste, while yellow Mustard seeds are the mildest and are the ones used to make American yellow mustard. Yellow Mustard seeds or mustard powder can be used as a spice in a variety of dishes. Mustard seeds can be used as is or can be roasted in a skillet. While dried mustard powder does not have a very strong quality, mixing it with water initiates an enzymatic process that enhances its pungency and heat. To moderate its sharp flavor, you can either add some very hot water or an acidic substance such as vinegar, either of which will stop the enzymatic process.