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. Ingredients: Mustard seeds.
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Makes a great spicy sautéed spinach
Excellent for pickles!
We decided to try making homemade mustard. We made a bourbon brown sugar, a beer and a smoked mustard. We added brown mustard seeds and that made the mustards too hot so we added more yellow seeds. Crafting mustard is fun, interesting and not easy. These seeds were perfect for our experiment.
As usual, the spices were fresh and aromatic, and of the highest quality, perfect for use in pickling.
I thought I had ordered brown. So used them anyway in making my pickles. Found some brown in my pantry I had so added them to mix.
My favorite spice is The Florida Citrus Pepper Blend. Almost time to order more.