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Also known as: white mustard seeds, safed rai, peeli sarson
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole yellow mustard seeds can last for 1 to 2 years when stored in an airtight container in a cool, dark place. Once ground, they lose potency within 6 months.
Yellow mustard seeds (also called white) are milder and larger, while brown and black mustard seeds are much hotter and more pungent.
Yes, use 1 teaspoon of mustard powder for every 1.5 teaspoons of whole seeds, but note that the texture of the dish will change.
Generally, no. Mustard seeds are used dry. If you are using them for pickling, ensure they are free of dust, but washing is not standard.
Grind the seeds and mix with a cold liquid like water, vinegar, or wine. Let it sit for at least 10-15 minutes for the enzymes to develop the heat.
Mustard seeds contain compounds that can be bitter if not cooked or soaked properly. Toasting them or using an acidic liquid like vinegar helps balance the bitterness.
Pure mustard seeds are naturally gluten-free. However, always check labels on pre-packaged spice blends for potential cross-contamination.
They pair excellently with cabbage, potatoes, sausages, fish, and in vinaigrettes or pickling liquids for cucumbers and beets.
yellow mustard seeds is a versatile ingredient found in cuisines around the world. With 508 calories per 100g and 26.1 grams of protein, it's a nutritious addition to many dishes.
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