Ideal to add a little spice to your dishes! Russian yellow mustard pearls have the advantage of enhancing your most beautiful dishes. It's up to you to dress up like a gourmet restaurant
Food pairing: Carpaccio, raw fish, sushi, meat..
Packaging : 40g resealable bag - aroma preservation.
Origin - Plantations: Russia
"Visually superb, it brings a touch of crunchiness and spiciness."
Warning: Last items in stock!
Availability date: 10/31/2019
Mustard (mustum ardens) is a condiment made with mustard seeds, a plant of the Brassicaceae family. Yellow mustard is made from light yellow seeds.
This biannual or annual plant is 0.60 to 1.5 m high and 0.30 to 0.70 m wide. It is distinguished by its evergreen foliage and yellow flowers.... mustard of course.
Mustard plants should be planted between March and October, they have excellent resistance to cold. They appreciate calcareous, clayey or sandy soil. Allow 80 to 95 days after the semi for the mustard plant to mature.
Did you know that? Mustard is the most widely consumed condiment in the world after salt and pepper.
Condiment mustard seeds are harvested in spring or late summer.
Cut the stems before the seed pods, also called silica, turn brown. Let them dry in a well-ventilated and dark room. As they dry, the mustard stems lose their seeds. Place a container under your branches to collect mature seeds.
To harvest mustard seeds, shake the branches over a sieve.
Did you know that? Canada is the largest producer of mustard seeds (35%), followed by Nepal (24%) and Russia (10%).
There are more than 40 species of mustard. The most common are:
David Vanille's choice: With these yellow mustard pearls, I wanted to offer you the opportunity to revisit the great traditional mustard dishes. Thanks to them, you can create a contemporary and light kitchen at home
Dijon mustard, sweet mustard, old-fashioned mustard... all condiments made from mustard plants. All have their own particularities:
The origins of mustard go back to Antiquity. It was already found in 3000 BC in China and Egypt where mustard seeds were found in some ancient tombs. It was used by the Romans and Greeks who already used it in cooking. Cultivated by Théophraste and recommended by Aristotle to season poultry, mustard was also mentioned in Apicius' cookbook "De re coquinaria".
In France, it was in 1292 that the name "mustard maker" first appeared, the one who sold mustard. Cheaper than spices such as pepper, mustard is a condiment widely used by the population.
Did you know that? The golden age of mustard is the Renaissance, when it appears in all banquets and is praised by great names such as Rabelais.
In the 17th century, fine mustard appeared, followed by many aromatic mustard recipes.
Always handmade until then, mustard was produced by machine from 1850 onwards. The efficiency is up to 3 times higher than the manual method.
Today, mustard production is governed by a 1937 decree, revised in 2000. Only a few manufacturers still work with mustard by grinding.
Mustard is a condiment of the cruciferous family (cabbage family). Its benefits are many:
Did you know that? Apply mustard oil to your hair is an Indian tradition. Mustard helps to get rid of dandruff and promotes hair growth.
In cooking, yellow mustard is used as a condiment. It can be found with meat, in salad dressings or in the bottom of a quiche to add a little spice to the device.
The pearls of Russian yellow mustard that I have selected bring a spicy note to your dishes while offering you the opportunity to elegantly arrange your plate. Find out how to use them in an original way.
This light starter with mustard is best served with fresh asparagus, but out of season, jarred asparagus will do. Cook your asparagus in salted water and poach two eggs. Season with salt and pepper and add a few pearls of Russian mustard.
The rabbit with mustard is a classic in French cuisine. I suggest you to revisit it by making a much lighter version thanks to mustard beads. Brown your rabbit pieces in a casserole dish with a little oil and drizzle with poultry broth and dry white wine. Season with pepper and salt if necessary. Arrange and sprinkle a few pearls of mustard and a little fresh parsley. A delight with wild rice or roasted potatoes.
The traditional chocolate softness is back in a spicy version. Here, you will accompany it with roasted yellow fruits, such as mirabelles, on which you will add a few mustard pearls.
Mustard pearls must be stored in their original glass, out of direct sunlight and preferably in a cool place.