Mustard Seeds (Yellow) Technical Notes:

Origin: Central India

Quality*: Grade A, Bold

Also known as: Sinapis alba, SADA SORSE, WHITE MUSTARD SEED, MOUSTARDA, SAPHED RAI, સફેદ રાઇ, SESAWI PUTIH, BIJI SESAWI PUTIH, SARSO, MOUTARDE BLANCHE, पीले सरसों, 白芥菜, 白芥子, 芥菜籽, 芥末籽(黃色)

Appearance Small yellow round seeds

Industry Knowledge Yellow Mustard is a native to Central India, one of it's largest consumers. It is grown as a rabbi crop throughout India, and raised during the monsoon season where it outperforms it's European counterparts in terms of flavour. Yellow mustard is harder to procure than Black mustard, as it has lower yields, thus making it more expensive. However, due to it's milder pungency, it's also preferred to Black Mustard in regional cuisines. Mustard seeds are often used as basenotes in food, by gently popping them in oil beforehand to release their essential oils and unique flavour.
Mustard Seeds also have a rich history - the earliest reference being a mention in the 5th century BC Buddhist Legend, where it was used to explain that one cannot be selfish in grief, the example being that it's impossible to gather mustard seeds from a family that has never lost a child. Regency Yellow Mustard is sourced from it's prestigious historic origin in India, where it's flavours have evolved to their prime.

*INDUSTRY SPECIFIC TERMINOLOGY.

Mustard Seeds (Yellow) Cooking Notes:

Cuisine Indian, European, American

Food Pairings Sauces, stir fries, curries, dals, lentils, cutlets, spice blends, chicken, beef, baklava, salmon, potato, salad

Serving size 0.5 grams (if powdering) to 5 grams (if using whole)

Flavour: Mild pungency, horseradish

Usage: Use spice directly, no need to grind. If grinding, use an electric spice grinder. Optional: Pound seeds for 10-20 seconds in a pestle and mortar to release more flavour.

Recipes: Homemade pickles, Green Soybeans Spice Soup