mustard seeds (whole, light)

mustard seeds (whole, light)

In Western cuisine, the seeds of white mustard are mainly used as a spice for pickling, preserving and pickling. To make mustard, the mustard seeds are first soaked in water to activate the enzyme myrosinase. Once the desired spiciness is achieved, the enzyme's activity is stopped. Mustard is hottest when prepared with water, but this does not stop the enzyme's activity, so the spiciness does not remain stable. Prepared mustard is best kept at room temperature, even after the jar has been opened. It will keep for about 2-3 months, but it will dry out a little and lose its flavor. Whole mustard seeds have almost no flavor. When ground, they taste spicy, but when heated, they develop a pungent, earthy flavor. White mustard tastes sweet at first.

Use:

Use whole mustard seeds to marinate sauerbraten, fish or game. The crushed seeds can also be used to make your own mustard or delicious marinades.

Storage:

Mustard seeds should be stored dry and ideally airtight to retain their intense aroma for a particularly long time.

Contents:

80g or 250g in a practical refill bag