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Yellow mustard seeds are a spice derived from the seeds of the mustard plant (Sinapis alba). These seeds are small, light yellow in color and have a spicy, slightly bitter flavor. They are used in the kitchen to prepare mustard paste, flavor dishes and preserve food. Yellow mustard is common in many cuisines around the world and adds a distinctive flavor to various dishes, from marinades to salad dressings.
Yellow MUSTARD seeds
Mustard is also among the plants that have beneficial properties and can be used as natural remedies. Among the first to discover the beneficial properties of mustard were the Egyptians who considered it a good digestive. In the Middle Ages it was widely consumed by the poorer population, since mustard was an accessible spice.
It has many properties including, antioxidant, digestive, stimulates blood circulation, laxative, ideal for constipation problems, stimulates blood circulation, rubefacient or relieves pain due to rheumatism, neuralgia and muscle pain; It goes divinely with beer, cold and boiled meats, vegetables such as cauliflower, sauerkraut and cabbage.
But also with fish, sausages and pickles. Spicy sauces are also made, paired with canapés and dog sandwiches such as hamburgers and hot dogs. Origins and hints of history Small but tenacious, ardent and precious grains, capable of giving life to countless plants whose leaves and stems have always nourished oriental populations; to transform into smooth or grainy, spicy or delicate sauces; to be talked about since the most remote antiquity, when our ancestors discovered that, by chewing the light mustard seeds, the meat was tastier and more digestible.
The Egyptians resorted to its digestive and condimentary properties, who attributed precious virtues to it; the Jews, according to which Abraham served boiled veal tongue and mustard to the angels; the Greeks, who attributed its discovery to Aesculapius, father of medicine; the Romans, who created the first documented recipe for mustard, in Columella's De re rustica (1st century AD).
The naturalist Pliny also dealt with mustard in his Historia naturalis, however focusing on the therapeutic uses cited by scientists of classical antiquity, from Aesculapius to Hippocrates and Pythagoras. Pliny referred precisely to the latter when speaking of the ability of mustard, chopped and mixed with vinegar, to cure poisoning caused by snake and scorpion bites or by mushrooms. The naturalist offered a therapy for every ailment. Whether it be a toothache, or a sore throat, lumbago, shoulder or hip pain, mustard was always recommended, given the revulsive properties of the seeds.
As for asthmatics and epileptics, mustard was believed to be able to “enliven[ed] their senses and head by causing sneezing” and to restore appetite if mixed with juice of cucumber. Pliny's list included a long and heterogeneous series of disorders: dermatosis, tetanus, alopecia, lethargy, mycosis, stones, bruises, contusions, female exhaustion, stomach diseases, digestive problems. Modern phytotherapy has partially confirmed the ancient medicinal uses.
Cooking use: cold pasta with green beans, potatoes and tuna ingredients: 350 g of short pasta (for me penne rigate) 200 g of green beans extra virgin olive oil 2 medium potatoes 160 g of tuna in olive oil a handful of yellow mustard seeds.
PREPARATION: First, wash the green beans and trim the their ends, then boil them in plenty of salted water (the one you will then use to cook the pasta). Meanwhile, peel the potatoes and cut them into small cubes. When the water starts to boil, add the potatoes, let them cook for a few minutes, then add the penne which, by doing so, will be ready together with the potatoes and green beans. Once the pasta has cooked, drain everything and leave to cool. Add the drained tuna, some excellent extra virgin olive oil, sprinkle with a handful of black mustard seeds and serve. For health, including changing your diet, it is essential to consult your doctor in person.
Data sheet
Yellow mustard seeds are a spice derived from the seeds of the mustard plant (Sinapis alba). These seeds are small, light yellow in color and have a spicy, slightly bitter flavor. They are used in the kitchen to prepare mustard paste, flavor dishes and preserve food. Yellow mustard is common in many cuisines around the world and adds a distinctive flavor to various dishes, from marinades to salad dressings.
Yellow MUSTARD seeds
Of Indonesian origin, curry has also become a fundamental ingredient in Western recipes. It will enrich the flavor making a pleasant tantalizing scent in all your dishes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
If you like spicy cuisine then Thai red curry paste is an ideal condiment to enhance your taste buds, giving a boost of energy to your soul and your mood.
Ingredients: chilli pepper, tomato, lemongrass, garlic, salt, shallot, galangal, kaffir lime shrimp paste, cumin. (this product may contain traces of fish)
Origin: Thailand
Carolina Reaper chili is a new hybrid of the Capsicum Chinense family grown in South Carolina obtained by crossing two species of extremely hot peppers, the Pakistani Naga Morich and a Red Habanero. One of the strongest peppers in terms of spiciness.
Ingredients: carolina reaper chili
Packaging: 10g
Similar to Indian curry but more delicate, Sweet Masala is a unique mix that brings together the flavors of licorice, mustard, coriander, cumin and other aromatic and intense spices. Perfect for flavoring fish, vegetables and white meats, it is called Indian saffron for its ability to create deisi flavors, with an aftertaste rich in sweetish nuances. Try it with different creative recipes!
Ingredients: turmeric, licorice sticks, mustard, coriander, salt, fenugreek, basil, cumin, celery, chillies, garlic.
The green curry paste used throughout Thailand is a small delicacy rich in flavor and aroma that would be a shame not to experience this wonderful blend of spices.
chilli, spinach, lemongrass, garlic, salt, shallots, galangal, shrimp paste, kaffir lime, coriander. (this product may contain traces of fish)
Cassia ground cinnamon has an intense flavor that goes well with salty foods and flavors meat. In the Middle East it accompanies stews, lamb, goose and duck meat; in Thailand pork and dried fruit; in Morocco it is combined with pigeon pastilla; in Yorkshire it is excellent in braised ham. A pinch of cinnamon is perfect in mashed potatoes, ravioli and pumpkin risotto. It gives a unique aroma to vegetable pies or natural yoghurt.
cinnamon
A spice famous for its sweet, delicate, intense and musky flavor and the warm scent that flavors desserts and dishes. Whole Ceylon cinnamon flavors sweets and baked goods, fruit, creams and pastry specialities. The aroma is enhanced by contact with hot drinks such as tea, milk, punch and mulled wine; it becomes special mixed with chocolate.
25g - approximately 7 small sticks as per photo.
Ceylon cinnamon
Garlic flakes are a very convenient and practical ingredient to have in the kitchen for preparing many dishes. Used for centuries, garlic is an irreplaceable condiment to flavor many recipes even in its dehydrated sliced version. Excellent paired with fish and white meats such as chicken or turkey, a pinch of garlic is perfect for roasts and in stuffings.
Garlic
The catmint also called Roman mint, is used and known mainly to flavor the Roman artichokes. Ulite to flavor tomatoes with rice or in vegetables au gratin. It releases a slightly more delicate flavor than peppermint.
mint / catmint
Sumac is a spice with a fresh and slightly acid taste and excellent for seasoning dishes or to give more flavor to drinks. It is also one of the most powerful antioxidants ever known, prevents diabetes, protects the cardiovascular system and reduces cholesterol.
Ingredients: sumac, salt 5%, various seed oil.
Origin: Turkey
Mixture of spicy spices, excellent for enjoying a fabulous chili mex based on beans or flavoring many recipes. Mexican Chili gives flavor and spiciness to dishes and also has beneficial virtues to support our cardiovascular system. A spice suitable for flavoring meat, vegetable or legume-based dishes.
paprika, black pepper, salt, chili pepper, cumin, garlic.
Basil is used in Mediterranean cuisine in combination with tomatoes, cheeses, extra virgin olive oil, garlic, white meats and some peach products. Basil is the basic ingredient of Genoese pesto, a typical sauce of Ligurian cuisine, together with pine nuts and extra virgin olive oil.
basil
Blend specially made for a nice caprese, with a pleasant and tasty flavor. Also useful for flavoring salads, au gratin vegetables, boiled potatoes or boiled eggs by adding a little extra virgin olive oil raw.
salt, oregano, chilli, tomato, carrot, onion.
Oregano has been widely used in cooking since Roman times. However, oregano is used to flavor many dishes, salads, sauces and sauces, cooked and raw dishes. It is excellent with many vegetables, tomatoes and aubergines, and with fish. In case of cold and flu you can make an infusion, also useful to facilitate digestion.
oregano
This extraordinary onion powder with a thousand properties and a thousand benefits, is ideal for enriching any type of dish. Excellent detoxifier for our body, it has always been considered in the kitchen, as a food that cannot be missing for its taste and flavor, creating healthy dishes that are good for you.
onion
Gomasio is a toasted and finely chopped condiment (or pounded with a mortar) used to flavor first courses, soups, second courses, salads and sauces. It is not an excessively light dressing because sesame is an oily seed, but it is healthier than common table salt.
Black SESAME, white SESAME, unrefined salt.
