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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.
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
