Fox’s Spices Yellow Mustard Seeds 850g

Yellow Mustard Seeds

Fox’s Spices Yellow Mustard Seeds 850g are small, round seeds with a gentle heat and a mild, nutty flavour that works well in a wide range of savoury dishes. These whole yellow mustard seeds stay firm and crunchy until they are cooked or ground, so they can be used as they are for pickling, crushed for spice rubs or soaked and blended for homemade mustard. When added to hot oil, the seeds pop and release a warm, aromatic flavour that’s ideal for curries, dals, chutneys and vegetable dishes. They are also a staple for classic pickled cucumbers, piccalilli and other preserves, bringing that familiar tangy mustard character.

Key Features:

• Large 850g pack of whole yellow mustard seeds, ideal for regular cooking and batch recipes.
• Mild, versatile flavour that suits pickles, curries, sauces and spice blends.
• Can be used whole, lightly crushed or freshly ground for different textures and strengths.
• Great for tempering in hot oil to release aroma and add gentle heat to dishes.

Recipe Inspiration:

• Traditional Pickled Cucumbers: Add Fox’s Spices Yellow Mustard Seeds to hot vinegar with sugar, salt and aromatics, then pour over sliced cucumbers in jars. The mustard seeds add flavour, a light crunch and the classic pickling character people expect.
• Tadka for Dal or Vegetable Curry: Warm oil in a pan and add mustard seeds until they start to pop, then stir in onions, garlic, chilli and spices. Pour this tadka over cooked lentils or vegetables for a simple way to add depth, aroma and a gentle mustard kick.
• Homemade Wholegrain Mustard: Soak yellow mustard seeds in vinegar and water, then blend with a pinch of salt and a little honey or sugar. The result is a chunky, tangy wholegrain mustard that works nicely with cold cuts, sausages and cheese boards.
• Mustard Seed Roast Potatoes: Toss parboiled potatoes with oil, mustard seeds and a pinch of salt before roasting. As the potatoes crisp up, the seeds toast and add little bursts of nutty, warm flavour that pair well with Sunday roasts and simple midweek meals.

What is the difference between yellow, brown and black mustard seeds?

Yellow mustard seeds are the mildest, with a light, nutty flavour and gentle heat. Brown and black mustard seeds tend to be hotter and more pungent. Yellow mustard seeds are often used in pickling, sauces and table mustard, while brown and black seeds are more common in some Indian and South Asian recipes where a stronger flavour is wanted.

Do yellow mustard seeds need to be fried before using them in cooking?

They do not have to be fried, but frying or “tempering” mustard seeds in hot oil helps release their natural oils and boosts their aroma. In many Indian-style dishes, mustard seeds are added to hot oil at the start of cooking until they pop, which spreads their flavour through the oil and, in turn, through the rest of the ingredients.

Can yellow mustard seeds be ground into mustard powder at home?

Yes, yellow mustard seeds can be ground in a spice grinder or pestle and mortar to make a simple mustard powder. Freshly ground mustard seeds often have a stronger, cleaner taste than ready-made powder, and the strength can be adjusted by how finely you grind them and how much you use in rubs, sauces and dressings.

Ingredients:

MUSTARD Seed.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.