Yellow Mustard

Livré en sachet refermable 

- Sans OGM - Sans ionisation - 

Pour info, 200g de graines de moutarde ont un volume de 25cl (1/4 de litre) environ

Culinary Uses:

Recipe to Make Your Own Mustard

Ingredients:

• 100g of mustard seeds or powder (a mix of yellow and black seeds works best for me).
• 8 tablespoons of dry white wine or spring water.
• 6 tablespoons of white wine vinegar.
• 1 teaspoon of coarse salt.

Finely grind the seeds (or choose mustard powder), then use a whisk to blend the powder with white wine, vinegar, and salt. After a few minutes, as the mixture thickens, pour it into a glass jar and let it rest in a cool place for a few days. Your mustard is ready!

You can flavor it to your taste by adding tarragon, honey, etc.

Yellow mustard seeds are much milder and less bitter than their black mustard cousins. They add flavor to pickles, sauerkraut, and pickled vegetables. They’re also delicious in sautéed potatoes, added to the oil at the start of cooking. You can also add them to the juices of a roast pork or beef while cooking, where they swell and release their aroma.

Mustard is probably the most widely used condiment globally. The city of Dijon has made it a specialty. This condiment is often flavored in various ways with vinegar, wine, honey, beer, maple syrup, tarragon, lavender, etc. It can be generously spread on meats (such as roast pork or rabbit) before cooking, enhancing the flavor and helping retain the meat's juices. It’s also added to salad dressings, mayonnaise, and remoulades.

You can make your own mustard by crushing the seeds more or less, or by choosing mustard that’s already ground into powder (also called mustard flour), to which you add vinegar and flavor with tarragon, for example, or honey, which makes it milder. The best is to mix yellow and black mustard; the first adds a mild, slightly floral taste, while the second adds strength and bitterness. This is, in fact, the Dijon method, with a few additional secrets. The traditional mustard recipe involved letting the seeds soak for several weeks in salted water for fermentation, then grinding them.

Lastly, you can sprout the seeds in a germinator, for example, to obtain crunchy, juicy sprouts to add to a salad or sandwich.

The fresh leaves of the mustard plant are also edible, rich in vitamins (C, A, and K) and minerals (notably manganese and calcium), whether eaten in salads or cooked like cabbage.

Who Am I?

Origin: India
Scientific name: Sinapis alba
Common names: Senvy, sanve

Both the leaves and seeds of the mustard plant are edible. Mustard belongs to the cruciferous family, like cauliflower. The varieties include yellow or white mustard (as featured here), brown mustard, and black mustard. Canada is the world’s largest producer.

The yellow color of the condiment (in a jar of mustard) does not come from the seeds themselves, which are quite pale inside, but from added turmeric!

Since ancient times, mustard has also been used for its medicinal properties, particularly as a poultice made from ground seeds (or mustard flour), to treat colds, respiratory ailments, and sore joints. The seeds were also used for food preservation.

This plant, often considered a “weed” due to its hardiness, is also incredibly useful. Its roots loosen compacted soils, promoting the growth of subsequent plants like wheat and barley. It also serves as green manure in organic farming, interrupting disease cycles in cereal crops. Finally, mustard flowers attract bees, which produce a delicious honey from their nectar, for which California is especially famous!

A Bit of History:

The term "mustard" appeared in the French language at the beginning of the 13th century, derived from "must," referring to the practice at the time of grinding mustard seeds with grape must to soften their pungency.

It’s thought that prehistoric humans chewed mustard seeds along with meat! This very old habit of consuming mustard with meat likely took hold to mask the unpleasant taste of aged meat, which was common in ancient times.

Yellow mustard originated from the Mediterranean basin and Crimea and has been introduced to many parts of the world, where it has now become naturalized. It has been cultivated since at least ancient Greek times, and as early as the Roman era, it was prepared much like it is today.

The term “moutardelle” refers to horseradish, which is very similar in taste and uses.