Description
There are references to mustard seeds in Indian culture as far back as the fifth century BC, but it was the French, circa 1200s, who gave the spice its name by combining the ground seeds with partially fermented grape juice to create a “burning must” or mout-ardent, later to become moutarde, and then, in English, mustard. Yellow mustard seeds are slightly stronger than the darker varieties and this powder will give you a delightful “horseradish rush”! Combine with honey and vinegar to make a great mustard sauce for your bbq meats, use in a meat rub for some added heat, or put a little into a salad dressing.
