Small seeds, big personality! Mustard seeds bring a lively bite to your kitchen, with yellow seeds offering a milder flavor and brown seeds turning up the heat.
Add them to pickling mixtures, sauces, dressings, and marinades, or briefly toast them in butter or oil to bring out their aroma. They’re especially tasty with cabbage, potatoes, pork, and roasted vegetables. Use them whole for little bursts of flavor, or crush them when you want their bite spread throughout the dish.
Ingredients: Mustard seeds.
Mustard Seed Cabbage: Heat 1 tablespoon butter or oil in a skillet. Add 1 teaspoon mustard seeds and cook briefly until fragrant, covering if they begin to pop. Stir in 4 cups shredded cabbage and salt and pepper to taste. Sauté until tender, then finish with a splash of apple cider vinegar.
Mustard Seed Vinaigrette: Lightly crush 1 teaspoon mustard seeds and soak in 2 tablespoons apple cider vinegar for 15 minutes. Whisk in 3 tablespoons olive oil, 1 teaspoon honey, and a pinch of salt and pepper. Drizzle over salads or warm roasted vegetables.