It was the condiment and not the plant, which was originally called mustard. The condiment got its name because it was made by grinding the seeds of what was once called the senvy plant into a paste and mixing it with must (an unfermented wine). Mustard is one of the oldest spices and one of the most widely used. Rich in proteins, carbohydrates, minerals and fibre essential to keep you fit. The health benefits from Organic Yellow Mustard seed are also substantially greater. Not only is it a much stronger laxative, but initial studies have indicated that there is a possible link between one of the primary components of the black mustard seed and the inhibiting of cancerous cells. It adds piquancy to Sauerkraut and is sometimes used in marinades. In India, whole seeds are fried in ghee until the seed pops, producing a milder nutty flavour that is useful as a garnish or seasoning for other Indian dishes.
Mustard seeds are one of the oldest herbs known and have been used since earliest recorded history. It is well known for it's medicinal use for internal and external applications.
Mustard comes from the same family as the broccoli, cabbage, radish and cauliflower, the Brassicaceae family. It's interesting to know that the typical hot, pungent taste that comes from mustard only occurs when it comes into contact with liquids, hence why it has little to no aroma when they are whole or crushed. Yellow mustard can provide some protein, fiber and vitamins -- such as vitamin C and many of the B-complex vitamins. It is particularly rich in several minerals that are important for good health.
They are great to use when pickling. It is common in Southern India to fry mustard seeds, curry leaves and cummin seeds in oil and then add these spices onto your dish! Never add mustard seeds directly to vinegar or hot water as it will turn bitter, always add cold water first.
The Chinese were using mustard thousands of years ago and the ancient Greeks considered it an everyday spice. The first medical mention of it is in the Hippocratic writings, where it was used for general muscular relief.
Organic Yellow Mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. Powdered mustard is also useful for flavouring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash.
|Nutrient||Avg. contents g/mg per 100 g|
|Total Calories||187.0 Kilocals|
|Calories from Fat||84.0|
|Calories from Proteins||9.0|
|Total Carbohydrates||13.3 g|
|Dietary Fiber||8.0 g|
|Total Fat||10.0 g|
|Saturated Fat||1.0 g|
|Vitamin A||4.0 mg|
|Vitamin C||6.0 mg|
|Vitamin E||0.9 mg|
|Vitamin K||4.9 µg|
|Vitamin B6||0.2 mg|
|Omega-3 Fatty acids||1215.0 mg|
|Omega-6 Fatty acids||1133.0 mg|
Organic ajwain, also known as bishop's weed, bishop seeds, or carom, is an herb commonly used in Indian cuisine. Although ajwain is rarely used raw, when dry-roasted or fried in ghee or oil, it develops a subtle, complex aroma and flavor, similar to that of caraway or thyme, though notably brighter. In fact, bishop seeds are so powerfully aromatic that only a slight amount is necessary to transform a dish with its exceptional flavor. While ajwain can be used to add flavor to a wide variety of dishes, it is frequently used to prepare a paratha, or traditional Indian pan fried flatbread, called "ajwain ka parantha."View full product details
Bay leaf is an evergreen species related to camphor trees. It's also known as sweet bay and laurel. It is harvested from eco-friendly organic farms of India. Bay leaf enjoys the status of a noble herb, the champions of the first Olympic games in 776 B.C. were awarded bay garlands, and wreaths of bay were used to crown kings, priests, poets, prophets, heroes and victors of athletic and scholarly contests in Greece and Rome. All the varieties of bay leaves have a sharp, bitter taste and are pungent. But, it is for the flavor they impart to foods, rather than the taste, that they are used. Enjoy its sweet, balsamic scent and bitter/spicy bite in gravies and grain dishes, with beans and meats, and in cooking blends like bouquet garni. It imparts an irresistible aroma and taste to your main vegetarian as well as meat dishes as well as marinades, soups, sauces, beverages, appetizers and snacks. Bay leaf is used as a spice to impart flavor to a variety of dishes of various cuisines around the world, both vegan and non-vegetarian. Crushed leaves impart a more intense flavor than whole leaves. It is one of the constituents of the Indian Garam masala, a mixture of spices. Bay leaves also have the property of repelling flies, moths, roaches, mice etc.View full product details
Whole Black Peppercorn is a universally admired seasoning for its warm, spicy vibrancy. It works to help integrate all the various spices in a dish.View full product details
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