mustard seeds (whole, black / brown)

mustard seeds (whole, black / brown)

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 activity of the enzyme is stopped. Mustard is hottest when prepared with water, but this does not stop the activity of the enzyme, 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 will dry out a little and lose its aroma. Whole mustard seeds have almost no aroma. When ground, they taste spicy, but when heated, they develop a biting, earthy aroma. White mustard tastes sweet at first. Black mustard seeds are larger than brown ones and are more elongated than round. Their spiciness increases in the nose, eyes and palate. The brown seeds have a long-lasting spiciness, comparable to the intensity of black mustard.

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 in order to retain their intense aroma for a particularly long time.

Contents:

70g in a practical refill bag