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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 by Mike and Sam Stringer in Yorkshire. Harvested as an accidental crop from a field of organic fava beans.

  • How to use

    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..

  • Ingredients

    Wild Mustard Seeds (Sinapis arvensis)

    Allergy information

    For allergens see ingredients in bold above

  • Suitable for vegans and vegetarians