Mustard Seeds
Whole yellow mustard seeds are mild and nutty until heat hits them, which is when they start to pop, crackle, and fill a pan with something that smells nothing like the bottle in your fridge.
What It Is
Yellow mustard is the mildest of the mustard family. The whole seed holds its heat and pungency locked inside until it meets moisture or is cracked open, which is why whole seeds taste almost gentle straight from the bag. That changes fast in a hot pan.
They come from a plant grown across temperate regions worldwide and have been used in kitchens for thousands of years, from Indian dal to German pickles to Southern chow-chow. The seed is also what becomes the condiment, once ground and mixed with liquid.
What To Do
Heat a little oil in a pan, add the seeds, and cover loosely. In about thirty seconds they will pop like tiny popcorn. Pull them off the heat and add them to roasted vegetables, potato salad, or cooked lentils. That toasting step is the whole secret.
For pickling, add them whole to your brine, no toasting needed. You can also grind them in a spice grinder to make your own mustard powder. Store in a sealed container away from light and they will keep well over a year.
