WHAT IS YELLOW MUSTARD SEED?
A relative of broccoli, the seeds of the mustard plant come in black, brown and yellow. Technically the yellow seeds come from the white mustard plant, but a natural coloring like tumeric is often added to give it a yellow color. The mildest in flavor of the 3 varieties, the heat from this variety tends to affect the tongue more then the back of the throat. Ironically while mustard is most associated with Europe, the majority of the world’s mustard seed is grown in Canada! In large amounts though mustard can act as an irritant damaging the throat and causing intestinal distress.
WHY IS YELLOW MUSTARD SEED GOOD FOR YOU?
This popular ingredient is rich in minerals like calcium, iron, manganese and zinc. Also a good source of fiber and protein, it’s rich in anti-oxidants and thought to aid digestion.
WHEN IS YELLOW MUSTARD SEED IN SEASON?
Traditionally a spring harvest, the seeds are dried and ground and so available year-round. However because of its northern location, the Canadian growing season is very short running from May to September.
HOW SHOULD YELLOW MUSTARD SEED BE STORED?
Like with most spices, keep them dry and store in a dark, dry place in your kitchen. Once ground they’ll keep for up to 6 months before losing their oils if stored properly. Otherwise in whole firm they’ll keep for a year.
WHAT IS THE DIFFERENCE BETWEEN BLACK AND YELLOW MUSTARD SEED?
Black mustard seed is the strongest in flavor in the mustard seed family, while yellow is the mildest. Black seeds are of Middle East origin while their yellow cousin is from the Mediterranean. While internationally black is used much more often, in Western culture the condiment mustard reins supreme. Ironically the seeds by themselves are not overwhelmingly pungent. Mixing them with water allows the enzymes present in the seeds to wake up from their dormant state and become more pungent.