Did You Know?

Mustard has been used as a condiment for thousands of years. For poor people it was the one spice with which they could afford to enliven their bland food.


Mustard Seed should have a uniform golden colour with a fresh, sharp flavour. Allyl isothiocyanate is the principal flavour-giving volatile oil.


Sprinkle into cheese sauces, or cooking with pan fried vegetables. Great added to pickles, chutneys and curries for extra flavour. Mix with mayonnaise for potato salad. Season pork, veal, kidneys and rabbit with Mustard Seed. Add Mustard towards the end of cooking as heat reduces its pungency.


Energy per 100g: 487 KCal
Protein per 100g: 27.8 g
Carbohydrates per 100g: 26.2 g
Fat per 100g: 30.1 g