Yellow Mustard Seeds

Origin & Story

Yellow mustard seeds (Sinapis alba) are among the oldest spice plants in Europe and remain a firm part of many regional cuisines to this day. Unlike brown or black mustard seeds, they are milder, less hot and marked by a pleasant seasoning with a nutty note. Traditionally they are used for pickled vegetables, pickles and mustard-making. Across Europe they have been known and prized for centuries – both as a spice and for their preservative properties when pickling.

Highlights

Yellow mustard seeds develop their full aroma when cooked or pickled: subtle heat, gentle bitterness and a fine nutty aroma. They give marinades, blends and pickled classics structure, bite and aromatic depth. They're ideal coarsely crushed in marinades, as a crunchy topping or for homemade spice blends.

Quality

The mustard seeds come from controlled European cultivation. They are harvested at full ripeness, carefully cleaned, evenly sorted and are round, golden-yellow and free of breakage. In my manufactory they are filled single-batch and in small quantities – all-natural, with no additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I like to use coarsely crushed mustard seeds in a dry marinade with honey, black pepper and juniper – for pork belly or duck breast, for instance. As they roast, the seeds caramelise slightly and give the dishes structure, texture and depth.

Recommended use

• Pickled vegetables, pickles and preserved classics

• Marinades, roasting stocks and sauces

• Mustard-making, spice blends and chutneys

Recipe idea

Pickled pearl onions with mustard seeds & bay leaf
View recipe

Origin / Ingredients

Europe.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place away from light.