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£2.49 £3.75
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Spicy and aromatic whole wild mustard seeds can be used whole or ground to add piquancy to dals, pickles, baking and more. |
Grown in Lincolnshire.
Collections: All Pulses, Grains, Seeds, Flakes, Flour & More from Hodmedod & our Guest Producers , Edible Seeds from British Farms , Grains & Seeds , Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more , Organic , Pulses, Grains & Seeds , Spices & Condiments , Spices, Teas & Jelly
Category: Mustard , Organic , spice
Type: Seeds
For full flavour temper the mustard seeds by gently toasting in a dry pan. Add whole, crushed or ground to dal, baking etc. Use whole for pickling or add water/ vinegar to ground seeds to make mustard paste.
Unpasteurised seed - do not consume raw.
Wild Mustard Seeds (Sinapis arvensis)
For allergens see ingredients in bold above
Suitable for vegans and vegetarians
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
When I'm hungry for lunch, or dinner, or just home-alone, and urgently want something that's nutritious, filling and tasty to eat, this is my go-to food. A tray of them in the larder is essential for daily use and for a survival store. It's a meal for one, or add a bit of water to make 2 bowls of soup. Add some creamed coconut or coconut oil to make it richer. Perfect!
Why wouldn't you want wonderfully tasting green pancakes? We also alternate green and yellow blinis for canapés. You can of course make them even greener with a couple of leaves of fresh spinach wizzed into the batter.
All the peas is a nice mix for sprouting for a tasty and healthy snack or addition to salads. Soak in water, drain when fully expanded, rinse twice daily, then sprinkle on salads or like me, just eat a mouthful each time you walk past.
Absolutely loved it
loved it! - The texture was so interesting and the grains really took up the flavour of the spices. Really recommend and will be buying more
