About Mustard Seed
Mustard seed has a sharp and semi to fiery pepper taste with no aroma. Whole seeds are used in most pickling spices and also used to flavor sauerkraut and cooked dried beans. Seeds can also be toasted for use in other dishes, especially if toasted until they "pop". Ground mustard is bland until it is mixed with cool water. Due to a chemical reaction, its pungency emerges after about ten minutes. Don't use hot water as it will prevent this reaction and vinegar will prevent the full flavor from developing. Add ingredients such as vinegar, citrus, wine, salt, etc. after the full mustard flavor has developed. Mustard seed can be ground or pounded for flavoring barbecue, baked beans, meat dishes, eggs, root vegetables and salad dressing. Mustard seed is an unassuming little spice until its full deep flavor has been coaxed from it. These seeds can also be sprouted to use in salads and sandwiches.