{"product_id":"gelbe-senfsaat-churfranken","title":"Yellow mustard seed Churfranken","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eYellow mustard seed from Churfranken, regionally grown, mild-savoury for marinades, preserves and mustard\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYellow 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eYellow 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: Franconian sauerbraten\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMarinate 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMake your own mustard\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTo 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eYellow mustard seed from the Churfranken region, regionally grown and harvested\u003c\/li\u003e\n\u003cli\u003eMild-savoury with a subtle heat, finer than brown mustard seed\u003c\/li\u003e\n\u003cli\u003eFrom regional cultivation, packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eFor sauerbraten, marinades, preserves, chutneys and mustard\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAs a hotter mustard counterpart we recommend our \u003ca href=\"\/en\/products\/braune-senfsaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebrown mustard seed from Churfranken\u003c\/strong\u003e\u003c\/a\u003e. Ready-made mustards from the range are the coarse \u003ca href=\"\/en\/products\/dijon-senf-grob\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDijon mustard\u003c\/strong\u003e\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/violetter-senf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eviolet mustard\u003c\/strong\u003e\u003c\/a\u003e. For the Franconian sauerbraten marinade, \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander seeds from Churfranken\u003c\/strong\u003e\u003c\/a\u003e from regional cultivation also suit it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between yellow and brown mustard seed?\u003c\/strong\u003e\u003cbr\u003e\nYellow 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I make mustard from it?\u003c\/strong\u003e\u003cbr\u003e\nYes. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I have to grind the mustard seed before using it?\u003c\/strong\u003e\u003cbr\u003e\nNo, whole mustard corns release their aroma in marinades, preserves and when roasted even unground. For mustard or fine sauces they are ground or soaked.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the yellow mustard seed hot?\u003c\/strong\u003e\u003cbr\u003e\nIt 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.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between yellow and brown mustard seed?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I make mustard from it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to grind the mustard seed before using it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the yellow mustard seed hot?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564811063562,"sku":"30626","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gelbe-senfsaat-cf-488669.jpg?v=1738084122","url":"https:\/\/altesgewuerzamt.live\/en\/products\/gelbe-senfsaat-churfranken","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}