Mustard is one of the oldest and most widely used spices. The Chinese used mustard in their food thousands of years ago, as well as the ancient Greeks who considered it a daily spice.
Yellow mustard emanates a sweet and warm flavour that develops when introduced to water, oil or vinegar. The seeds have a preservative effect and are hence, often used in savoury dishes, vinaigrettes, chutneys and glazes. Mustard seeds should be crushed and mixed with cold water to bring out its essential oils, which takes about 10 minutes. Other additions like vinegar, oil, salt, cider, citrus juice and herbs can be introduced later.
Can be combined with brown mustard seeds to achieve a stronger taste, as seen in the classic Danish fish-mustard marinade. The whole seed can be used in almost all salty and savoury dishes.