My seeds are larger than those of brown mustard but less pungent. To cook, roast, marinate, brine, I slip into all your recipes. In whole seeds, I season perfectly your meat and fish. In contact with heat, I release all my aromas but don't heat me up too long, otherwise I might lose my spiciness. I am also ideal for preparing cold condiments such as pickles, tomatoes, onions, squash, soup condiments, cabbage and sauerkraut.

Contains: mustard.