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Yellow mustard - Pearls - Russia

Ideal to spice up your dishes! The pearls of yellow mustard from Russia have the advantage of sublimating your most beautiful plates. To you dressings worthy of a gastronomic restaurant

Pairings in the kitchen: Carpaccio, raw fish, sushi, meat..

Packaging : Fresh sachet of 40g.

Origin - Plantations : Russia

"Visually superb, it brings a touch of crunchiness and spiciness"

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  • What is mustard?

    Mustard (mustum ardens) is a condiment made from the seeds of mustard, a plant of the Brassicaceae family. Yellow mustard is made from the pale 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 its yellow flowers... mustard of course.

    Mustard plants are planted between March and October, they have an excellent resistance to cold. They appreciate a calcareous, clayey or sandy soil. Count 80 to 95 days after the semi so that the mustard plant reaches maturity.

    Did you know that? Mustard is the most widely consumed condiment in the world after salt and pepper.

    Harvesting mustard seeds

    Condiment mustard seeds are harvested in the spring or late summer.

    Cut off the stems before the seed pods, also called siliques, turn brown. Let them dry in a dark, airy room. As the mustard stems dry, they lose their seeds. Place a container under your branches to collect the mature seeds.

    To harvest mustard seed, shake the branches over a sieve.

    Did you know that? Canada is the largest producer of mustard seed (35%), followed by Nepal (24%) and Russia (10%).

    The different varieties of mustard

    There are more than 40 species of mustard. The most common are :

    • White mustard (Sinapis alba): this fast-growing herbaceous plant has yellow or white petals. It produces seeds that are less bitter and less pungent than other varieties.
    • Black mustard (Brassica nigra): this herbaceous plant has yellow flowers with 4 petals. It produces very pungent black mustard seeds.
    • Wild mustard (Sinapis arvensis): this annual plant is often considered a weed. Wild, it proliferates rapidly.
    • Brown mustard (or Chinese mustard): this variety of mustard is cultivated for its leaves and brown seeds. It is used in the composition of Dijon mustard.

    David Vanilla'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 cuisine at home

    Differences between mustards

    Dijon mustard, sweet mustard, old-fashioned mustard... so many names for condiments made from mustard plants. All have their particularities:

    • Sweet mustard: this condiment is made from a mixture of strong mustard seeds, the brown and black ones, to which white mustard seeds are added to soften the taste.
    • Dijon mustard: this is the only variety that can benefit from the designations "strong" and "semi-strong". It contains only black and brown mustard seeds to which verjuice or vinegar has been added, as well as salt and citric acid.
    • Old-fashioned mustard: this condiment is a mixture of mustard seeds, coriander seeds, peppercorns, vinegar, water, oil and flour. It seduces for its thick texture and is very appreciated by cooks to flavour meats.


    The origins of mustard

    Mustard in Antiquity

    The origins of mustard go back to antiquity. We find traces of it as early as 3000 BC in China and Egypt, where mustard seeds were found in some ancient tombs. It was used by the Romans and the Greeks, who were already using it in cooking. Cultivated by Theophrastus and recommended by Aristotle to season poultry, mustard was also mentioned in Apicius' cookbook "De re coquinaria".

    Mustard in the Middle Ages

    In France, it is in 1292 that the name of "mustard maker" appears for the first time, the one who sells mustard. Less expensive than spices such as pepper, mustard is a condiment widely used by the population.

    Did you know that? The golden age of mustard is during the renaissance when it appears at all banquets and is popular with great names such as Rabelais.

    In the 17th century, fine mustard made its appearance, followed by many aromatic mustard recipes.

    Mustard in the industrial era

    Always made by hand until then, mustard has been made by machine since 1850. The yield is up to 3 times higher than the manual method.

    Mustard nowadays

    Today, the manufacture of mustard is governed by a decree dating from 1937, revised in 2000. Only a few manufacturers still grind mustard.

    Other uses of mustard

    Mustard is a condiment of the cruciferous family (cabbage family). Its benefits are numerous:

    • Rich in nutrients: calcium, potassium, vitamins A and C, sulphur, phosphorus... mustard is the condiment richest in nutrients. With only 130 kcal per 100 grams and 1% fat, it is also extremely light.
    • Promotes digestion: eating mustard promotes the production of gastric sugar and saliva, which increases the production of the digestive system.
    • Anticarcinogenic: mustard contains allyl isothiocyanate, an active element that limits the development of certain cancers due to excessive consumption of red meat.

    Did you know? : Applying mustard oil to your hair is an Indian tradition. Mustard helps get rid of dandruff and promotes hair growth.

    How to use mustard beads in the kitchen?

    In cooking, yellow mustard is used as a condiment. It can be found accompanying meat, in the composition of a salad dressing or in the bottom of a quiche to add a little spice to the dish.

    Our recipe ideas with mustard

    The Russian yellow mustard pearls that I have selected bring a spicy note to your dishes while giving you the opportunity to dress your plate elegantly. Discover how to use them in an original way.

    The starter: Asparagus salad and poached egg with mustard pearls

    This light starter with mustard is best made with fresh asparagus, but out of season, asparagus in jars will do the trick. Cook your asparagus in salt water and poach two eggs. Season with salt and pepper and add a few pearls of Russian mustard.

    The dish : Rabbit with mustard pearls

    Rabbit with mustard is a classic of French cuisine. I suggest you revisit it by making a much lighter version with mustard pearls. Brown your rabbit pieces in a casserole dish with a little oil and sprinkle with a poultry stock and dry white wine. Season with pepper and salt if necessary. Arrange and sprinkle a few mustard pearls and a little fresh parsley. Delicious with wild rice or roasted potatoes.

    Dessert: Chocolate Moelleux with yellow fruit and mustard

    The traditional chocolate mellow comes back in a spicy version. Here, you will accompany it with roasted yellow fruits, such as mirabelle plums, to which you will add a few mustard pearls.

    How to store mustard pearls?

    Mustard pearls should be kept in their original glass, away from the sun and preferably in a cool place.

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    4.7 /5

    Based on 48 customer reviews

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    Cecile D. published the 26/10/2020 following an order made on 26/09/2020


    Emballage et produit au top

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    Klym M. published the 10/07/2020 following an order made on 27/06/2020


    Très bien, j'ai écrasé au pilon et ajouté à la vinaigrette. Je recommande !

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    Nathalie B. published the 26/06/2020 following an order made on 28/05/2020


    très bon

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    Isabelle M. published the 26/06/2020 following an order made on 26/05/2020


    Belle découverte avec les tartares

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    Muriel B. published the 17/06/2020 following an order made on 25/05/2020


    Merci pour ce petit cadeau

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    Sofiane O. published the 16/06/2020 following an order made on 22/05/2020


    belle accompagnement

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    Véronique P. published the 14/06/2020 following an order made on 03/06/2020


    C’était pour moi un découverte et je trouve qu’elles ont un goût subtil et un arôme naturel

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    Philippe S. published the 10/06/2020 following an order made on 28/05/2020


    non encore essayé

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    Julien R. published the 09/06/2020 following an order made on 27/05/2020


    Conforme a mes attentes

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    Bejan M. published the 07/06/2020 following an order made on 26/05/2020


    I like the quality and flavor.

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