We are all familiar with prepared mustards, whether they be the bright yellow ballpark mustard we love to add to hotdogs or the fancy mustards with whole mustard seeds floating around, suspended almost magically in jars. Don’t be fooled into thinking this is the only way to enjoy mustard, or mustard seeds! They have dozens of uses, some of the best being things that aren’t prepared mustard at all.

Yellow mustard seeds have a high fat and protein concentration. They have a volatile oil concentration of less than 0.2% overall.

Arabic speakers call mustard “khardal”, Mandarin speakers say “chieh kai”, in French it is “moutarde,” in German it is “senf,” in Hindi it is “rai,” Japanese speakers say “garashi,” in Russian it is “gorchitsa,” in Portuguese it is “mostarada,” and finally it is “mostaza negra” in Spanish.

History of Yellow Mustard Seeds

The origins of mustard seeds can be traced to several places across the globe- from Asia and Europe to the Himalayan Mountains, the Middle East, and the eastern areas of the Mediterranean. They are mentioned in ancient Sanskrit writings and we have evidence of their usefulness to humans dating back over 5,000 years.

There are some interesting stories about mustard seed, including one about the Persian King Darius 111 who was sent a sack of sesame seeds from his rival and enemy Alexander the Great. The seeds were sent as a taunt, since they were meant to represent the size of Alexander’s army. The King was clever, so he sent back a sack of mustard seeds to Alexander to represent both the size and the feistiness of his own army.

Pliny the Elder, who lived from 23-79 ACE was a commander of the Roman Empire’s army and navy, but he was also an important author during his lifetime. He created one of the first condiment recipes ever used. It was made up of mustard seeds that had been crushed and combined with vinegar, one of our first glances into the history of mustard seed. Mustard was a popular Roman food ingredient, being used much in the same way that we use black pepper in America today.

By the 9th century, prepared mustard was a widely used condiment. French monasteries were making it for their surrounding communities, and Pope John XXII was so much a fan of mustard that he created the position of “Grand Mustard Maker to the Pope.” He was Pope from 1316 until his death in 1334.

In the late 1700s Maurice Grey and Antoine Poupon, both from France, established a company using Grey’s mustard recipe and Poupon’s wealth. They sold prepared mustards, and their original store is still standing today in downtown Dijon.

The House of Maille have been making prepared mustards and vinegars since 1747 in Paris. As ambassador in France, Benjamin Franklin came across mustards and is believed to have brought back some mustards to America when he returned from a trip there in 1758.

During WWII, mustard seed was scarce across the US. Since the end of the war, mustard seed has become a major specialty crop in North America. In the 1950s, California and Montana were major producers of mustard seeds in the US, and then in the 1960s that expanded up into the Midwest. Today, North Dakota produces the most domestic mustard seed.

Mustard Seed Cultivation

The mustard plant is related to cabbage, broccoli, and Brussels sprouts. There are more than 40 varieties of mustard plants, but the culinary mustard comes from only three of these varieties.

Mustard plants are annual and have seedlings that come up out of the ground very quickly but take a while to mature. With ideal moisture and temperature conditions, the mustard plant can cover the ground in as little as four to five weeks. Under drier conditions, the roots may burrow deeper into the ground in search of stored soil waters before the seedlings will appear. Once fully mature, the plant will stand anywhere from 30 inches to 45 inches tall, depending on the type and variety of the plant. Yellow Mustard Seed takes about 80 to 85 days to mature. It grows best in temperate climates.

Where is it from?

Our yellow mustard seeds are grown in the United States.

Types of Mustard Seed

There are three main types of mustard seed. Yellow Mustard Seeds (sometimes called White Mustard Seeds) are the most popular and most widely used. In terms of size, they are slightly larger than the other types of mustard, but they have no noticeable aroma plain. When they are roasted they become more fragrant.

Brown Mustard Seed is more pungent and are slightly more aromatic than the yellow seeds. The scent of these brown mustard seeds will become more intense with age. They are popular in African and Indian cuisine and are used in Germany and Russia to make condiments. They are used in place of the often hard to find black mustard seeds.

Black Mustard Seeds are in the same family as horseradish, and they too have a little bit of a kick to them. They are the most intense of the mustard seeds and are super hard to come by as they cannot be harvested like other mustard seeds. They are the only type that must be handpicked, so machinery that would usually do the harvesting is replaced by simple man power. Black mustard seeds are popular in Indian cooking and are typically fried in oil to make them sweeter and nuttier.

Cooking with Yellow Mustard Seed

We love using homemade mustard in deviled eggs, ham, cheese, pork and bean dishes, in cocktail and barbeque sauces, and in soups or chowders.

Ground and whole mustard seed is popular in sauces like Hollandaise, in dressings, and works well with mayonnaise. Strong flavors like grilled and roasted beef, cabbage, strong cheeses, chicken, curries, dals, fish, and seafood, cold meats, rabbit, sausages and barbecue rubs all compliment mustard seeds nicely.

In England cooks use mustard with ham and roast beef, in the Caribbean it is an ingredient in sauces for fruit, and in India the nutty flavor of the mustard seed is intensified by cooking in hot oil before adding it to chutneys, curries, and sauces. Mustard seeds are also popular in pickling spice blends.

Mustard also works well when paired with bay, chili, coriander, cumin, dill, fennel, fenugreek, garlic, honey, nigella, parsley, pepper, tarragon and turmeric.

Some of our favorite recipes using mustard are - Meaty and Cheesy Cuban Sandwich, Oven Baked Pork Chops with Red Eye Gravy, BBQ Flat Iron Steak Sandwich and Vegetarian Stir Fry Burritos.

Making Your Own Mustard

When making your own mustard, temperature is crucial to achieve the results you desire. If you want to have the maximum spiciness of the mustard, use cold liquids in your recipe. For a milder mustard, use warmer liquids in the recipe. Once you have reached your preferred level of spiciness, put the mustard in the fridge to cease all flavor changes.

Making your own prepared mustard recipe is ridiculously simple. First, grind your mustard seeds in a coffee grinder and then add to a small bowl. Then add enough water, wine or vinegar to cover the powder (we like to use about ¼ cup of ground mustard to 3 tablespoons of liquid). Let this mixture sit for about 20 minutes and then add in any other spices and herbs you want and mix into a smooth paste. You may need to add a bit more liquid depending on how much additional seasoning you add. Some of our favorite spices and herbs to use in making homemade mustard are mint, ginger, pepper, smoked paprika, garlic, turmeric and tarragon. Experiment and develop your own unique flavor. To make a whole grain mustard, here is a simple recipe - 1/3 cup yellow mustard seeds, ¼ cup dry mustard, ½ cup cold water, 2 tbsp white vinegar and 2 tbsp honey (or ¼ cup granulated honey). Mix thoroughly, transfer to a jar, close tightly and place in your refrigerator to “cure” for 2 weeks. This helps it thicken. At the end of two weeks taste test and adjust the flavor if needed with more honey, vinegar, or whatever spices you want!

Common Questions about Mustard Seeds

What is the difference between a dry mustard and a prepared mustard?

Answer: A dry mustard is made when mustard seed is ground up. A prepared mustard or “made mustard” is dry mustard that is mixed with spices and herbs and then a liquid such as beer, water, wine, or vinegar.

What is a whole grain mustard?

Answer: A whole grain mustard is a whole mustard that is mixed with spices, herbs, and then a liquid such as beer, water, wine, or vinegar.

Whole vs Ground

This is a unique spice because it needs to be ground to fully experience all the flavor it has to offer. It is best ground in small batches when needed, because it can lose flavor quickly.

What Does Yellow Mustard Seed Taste Like?

Whole yellow mustard seeds don’t have much taste or aroma until they are bitten into or ground. Once opened or bitten into, mustard seeds are pungent, sharp, and earthy.

Meeting Your Business Needs with Our Products

Some of our customers use our Yellow Mustard Seeds to make prepared mustard, others use it in pickle making and beer brewing! Their unique flavor is strong enough to compliment hops and is popular with both home brewers and large manufacturers alike who produce Belgian inspired beers. These seeds are well loved by our bulk customers who produce meat rubs, especially those who work with beef. Bulk yellow mustard seeds are the perfect product for customers who want a truly unique flavor for their ingredients list.

Substitutions and Conversions

Mustard seeds can be substituted for one another, so you can use the brown mustard seeds in place of the yellow quite easily at a one to one ratio. Just keep in mind that the darker the mustard seed, the more spice it will have, so be sure to taste as you are seasoning.

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