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Mustard, Yellow Seed
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yellow-mustard-seed-3.png|algolia
Mustard, Yellow Seed

Yellow Mustard Seed

Spicier than the brown seeds, yellow mustard seeds add heat to pickles and relishes, and they are essential for corning beef.

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The Spice House
The Spice House

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Around the year 530 B.C., Pythagorus advocated mustard seed as an antidote for scorpion bites. Today ground mustard lends recipes a piquant zing with its uniquely sharp heat—shared only with horseradish and wasabi. Whole mustard seeds are delicious for pickling brines and salad dressings. To make homemade mustard, whole seeds are crushed in a food processor or coffee grinder before being combined with vinegar, salt, and a pinch of sugar and spices. Mustard's spicy nose-clearing kick cuts deliciously through the richness of oily dressing and fatty gravies.

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