Blonde mustard (whole)

A great historical French classic, produced mainly in Burgundy, mustard flavors many of our dishes. Used whole, mustard seeds enhance dishes in sauce, meat stews, sauerkraut and, more traditionally, pickle preserves. They can also be sprinkled on meat dishes at the end of cooking as a condiment. Mustard seeds are perfect for preparing all types of vegetable preserves and pickles, they add a spicy and tangy note. Finally, you can also sprout them, this operation takes a little time but is extremely easy and you can then use them as raw vegetables! Cooking tip: Heat the seeds in a dry pan for a few moments until you hear the seeds crackle to bring out their flavors. Note, however, that the more the seeds are heated, the more they lose their spiciness.Origin: Canada