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White mustard seeds

White mustard seeds
Ingredients: *Mustard seeds, from organic farming
White mustard seeds grown in Occitanie (Southwestern France)
€6.30 50 g


White mustard seeds are mild and have little heat. Like all other mustard varieties, the seeds themselves have little scent. They need to be crushed to release their fragrance and flavor. Dry-toasting brown mustard seeds in a skillet releases their aromas and lends them a flavor that’s similar to puffed rice with a touch of bitterness. One thing to remember in the kitchen is that mustard can act as a thickener for a sauce that’s too thin. Simply stir a tablespoon of mustard seeds into a little of the warm (not hot) sauce then return it to the pot. Gently reheat the sauce and cook it until it thickens without boiling it and whisking constantly the way you would thicken a custard.
  • Allergens *Mustard.
    May contain traces of sesame, celery, mustard, soy.
  • Origin France
  • Storage / Use In a cool, dark, dry place.
€126 / kg

Olivier Rœllinger's words

I particularly like mustard in a vinaigrette with potatoes and cod, or simply in a salad dressing for tomatoes. But also with the jus from a shoulder of lamb. And on bread topped with grilled mackerel. Mustard is generally delicious mixed into the cooking juices of a roasted fish, the ultimate being monkfish brushed with mustard, accompanied by chestnuts - a Breton speciality. Like the English, for once, I also think it goes well with ginger and turmeric.

The story of mustard cannot end without this verse :

"Three things God warns us against:

salted beef without mustard,

a valet who admires himself,

a woman who paints her cheeks".


White mustard (Sinapis alba) belong to the cruciferous vegetable family. The plant thrives all over Europe and its yellow flowers can be seen in the fields between May and July. Some dairy farmers feed their cows white mustard to give their butter an appetizing yellow hue. 

White mustard generally comes from Canada, but we have chosen source ours from a certified organic farming cooperative in Occitanie (France) that uses agroecological methods 

The word ‘mustard comes from ‘mustum ardens’ a Latin expression that means burning must. (Must is the term for the pulp and skins of crushed grapes.) In ancient times, mustard had medical as well as culinary uses. It was a well-known revellent remedy used to draw blood to an area and ease pain. It was also enjoyed as a flavorful seasoning for foods. By the Middle Ages, mustard was an integral ingredient in salted meat preparations. Dijon and whole-grain mustard are made with brown mustard seeds. White mustard seeds are used to make German, American, and English mustards.