About 

The use of mustard seeds (both as a food and medicinally) traces back some 5000 years thru the Roman and Greek cultures to the period of Sumerian civilization. Mustard is one of the world’s oldest condiments. Brown mustard seeds are much hotter and pungent than the milder yellow mustard seeds (also called white seeds). Mustard seeds have virtually no aroma. The characteristic mustard "heat" is released only when the enzyme myrosinase is activated when mixed with cold water.

Uses & Ideas 

Mustard Seed and Bacon Dressing – Combine 2 tbsp yellow mustard seeds (soaked in water for 10 minutes, drained), with ½ cup sauteed shallots (diced), ½ cup cooked diced bacon and 1 cup vinaigrette, 1 tbsp lemon juice and 2 tbsp chopped chives. Serve over grilled chicken, seafood, steamed vegetables (great over softened leeks) or toss with salad leaves.

For a simple pickling spice combine 1 cup rice vinegar, 1 cup water, 1 tbsp sea salt, 1 tbsp sugar (optional) 1 tbsp yellow mustard seeds, 1 tbsp black peppercorns, 1 tbsp coriander seeds, 1 bay leaf, 1 tspn chilli flakes (optional). Bring the brine to the boil and pour over prepared vegetables into sterilized jars, then seal. Refrigerate for 48 hours (they will improve with age). Use for pickling cucumbers, carrots, baby onions, fennel, beetroot, cauliflower etc.