Yellow mustard seed Churfranken

Yellow mustard seed from Churfranken, regionally grown, mild-savoury for marinades, preserves and mustard

Yellow mustard seed from the Churfranken region, regionally grown and harvested. The mild-savoury mustard seed with a subtle heat is finer and rounder than brown or black mustard seed, a base spice of German and European cooking, at home in sauerbraten marinades, preserved vegetables, chutneys and home-made mustard.

How to use

Yellow mustard seed belongs in classic sauerbraten marinades and braising stocks, in jars of preserved cucumbers and vegetables, as well as in fruity chutneys and marinades. The corns also work whole in sauces and vinaigrettes. For a special aroma kick, roast whole mustard seeds in hot butter or oil until they pop, then add vegetables or lentils. This technique from Indian cooking turns even simple German dishes into an aromatic surprise.

Good to know: store cool, dry and away from light. Whole mustard seed keeps its aroma for a long time, the full flavour develops only when it is ground or heated.

Recipe idea: Franconian sauerbraten

Marinate beef for 2 to 3 days in a marinade of red wine, vinegar, bay, onion, 1 tsp yellow mustard seed, peppercorns and cloves. That gives the roast its classic Franconian depth. After braising, round off the sauce with a little gingerbread or beet syrup.

Make your own mustard

To make your own mustard you need nothing more than to grind the seed with vinegar, water, salt and a touch of honey, or let it swell. Let it steep in the fridge for a few days, the mustard becomes milder and rounder by the day.

At a glance

• Yellow mustard seed from the Churfranken region, regionally grown and harvested
• Mild-savoury with a subtle heat, finer than brown mustard seed
• From regional cultivation, packed in Klingenberg am Main
• For sauerbraten, marinades, preserves, chutneys and mustard

Goes well with

As a hotter mustard counterpart we recommend our brown mustard seed from Churfranken. Ready-made mustards from the range are the coarse Dijon mustard and the violet mustard. For the Franconian sauerbraten marinade, coriander seeds from Churfranken from regional cultivation also suit it.

Frequently asked questions

What's the difference between yellow and brown mustard seed?
Yellow mustard seed is milder and lightly sweet-savoury, brown mustard seed hotter and more intense. For fine sauces, preserved vegetables and sauerbraten the yellow is recommended, for hot mustard and robust curries the brown.

Can I make mustard from it?
Yes. Simply grind yellow mustard seed with water, vinegar, salt and spices and let it steep in the fridge for a few days. The mustard becomes milder and rounder by the day.

Do I have to grind the mustard seed before using it?
No, whole mustard corns release their aroma in marinades, preserves and when roasted even unground. For mustard or fine sauces they are ground or soaked.

Is the yellow mustard seed hot?
It is the mildest of the three mustard seeds, mild-savoury with only a subtle heat. Its heat develops above all when it is ground and steeped with cold water.