Indus Organics 100% Organic Yellow Mustard Seeds Our vision at Indus Organics is to provide healthy organic food to everyone. Indus Organics provides 100% certified organic products for retail and bulk wholesale. Our product processes are monitored and certified by internationally accredited certification agencies. We promote biodiversity and sustainable organic farming techniques. Our farmers have not used chemical fertilizers, chemical pesticides, or genetically modified seeds at any of our plantations. We offer products that are grown in natural and sustainable environments without disrupting the native ecology. Indus Organics procures organic products from thousands of environmentally-conscious farmers before processing and worldwide distribution to satisfied customers. Properties of Yellow Mustard Seeds: Yellow mustard seeds, also referred to as "white," are taken from the plant Sinapis alba, also called Brassica alba and Brassica hirta. It has been spread worldwide, but probably originated in the Mediterranean region. The yellow flowers of the plant produce hairy seed pods, each containing approximately six seeds. The seeds are harvested immediately preceding the pods fully ripening and bursting. How to use Yellow Mustard Seeds: Yellow mustard seeds can be used to prepare delicious homemade mustard. The prepared mustard can then enhance yummy victuals such as deviled eggs, ham, cheese, beans, soups, and sauces. Whole or ground mustard seeds can add zest to beef, chicken, fish, and veggies... The options are abundant. Mustard seeds are great when paired with other spices and seasonings such as turmeric, tarragon, pepper, parsley, nigella, honey, garlic, fenugreek, fennel, dill, cumin, coriander, chili, and bay. Try some everyday recipes with Yellow Mustard Seeds: Mustard Seed Homemade Mustard INGREDIENTS 1/3 cup yellow or black mustard seeds 1/2 teaspoon salt 1 teaspoon turmeric, ground 1 tablespoon maple syrup 1/3 cup dry white wine (or water) 1/3 cup white wine vinegar 1 big pinch cayenne pepper 2-4 tablespoons water (as needed) 1-3 teaspoons prepared horseradish (optional) INSTRUCTIONS Combine all ingredients, except horseradish, in stainless steel bowl. Cover and permit to stand for 2-3 days. Place in blender, add horseradish if desired, mix until smooth. (Add water to achieve preferred consistency.) Will retain freshness for up to six months, when refrigerated, but best for the first month. Mustard Seed and Ginger Cauliflower INGREDIENTS 2 teaspoons yellow or black mustard seeds 3 tablespoons coriander, chopped (optional) 1 1/2 teaspoons lemon juice 1 large head cauliflower (approx 2 lbs), chopped into 1" pieces 1/2 teaspoon turmeric 2 teaspoons ginger, ground 3 tablespoons vegetable oil INSTRUCTIONS Heat oil in large skillet over medium heat until hot but not smoking. Cook mustard seeds, covered, stirring occasionally until popping concludes. Add ginger and turmeric and cook, while stirring, for 30 seconds. Add cauliflower, stirring to coat with oil. Add 1/2 cup water and steam the mixture, covered. Add more water by the tablespoonful if it evaporates, until the cauliflower is just tender, about 6-10 minutes. Season with salt, pepper, lemon juice and coriander (optional). Mustard Seed Indian Spuds INGREDIENTS 4 teaspoons yellow or black mustard seeds 1/4 cup cilantro, chopped 1/4 teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 teaspoons coriander seeds, ground 1/2 teaspoon pepper 1 teaspoon salt 2 lbs Yukon Gold potatoes, rinsed but not peeled, halved. 1/2 teaspoon turmeric 2 teaspoons cumin seeds 4 tablespoons vegetable oil, divided INSTRUCTIONS Heat 2 tablespoons of oil and mustard seeds in a large non-stick frying pan over medium heat, covered, until seeds begin to pop. Stir in cumin seeds and turmeric, then potatoes, 1 teaspoon salt, and pepper. Reduce heat to medium low, add 1 tablespoon water, cook, covered, until potatoes are tender (20-25 minutes). Add remaining 2 tablespoons of oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden (8-10 minutes). Stir in cilantro and serve.
