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
Association in the kitchen : Carpaccio, raw fish, sushi, meat..
Packaging : Resealable bag - conservation of aromas.
Origin - Plantations: Russia
"Visually superb, it brings a touch of crunch and spice"
Warning: Last items in stock!
Availability date: 10/31/2019
Mustard (mustum ardens) is a condiment made from the seeds of mustard, a plant of the Brassicaceae family. Yellow mustard is made from 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 yellow flowers... mustard of course.
The mustard plants are to be 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 consumed condiment in the world after salt and pepper.
Mustard seeds for condiments are harvested in spring or at the end of 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 the mustard seeds, 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%).
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 cuisine at home
Dijon mustard, sweet mustard, old-fashioned mustard... so many names for condiments made from mustard plants. All of them have their particularities:
The origins of mustard go back to antiquity. Traces of it can be found 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 for seasoning poultry, mustard was also mentioned in Apicius' cookbook "De re coquinaria".
In France, it was in 1292 that the name "mustard maker" appeared for the first time, the one who sells mustard. Less expensive than spices such as pepper, mustard is a condiment much used by the population.
Did you know that? The golden age of mustard is during the renaissance when it appears in all banquets and is acclaimed by great names such as Rabelais.
In the 17th century, fine mustard made its appearance, followed by many aromatic mustard recipes.
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.
Today, mustard production is governed by a decree dating from 1937, revised in 2000. Only a few manufacturers still grind mustard.
Mustard is a condiment of the cruciferous family (cabbage family). Its benefits are numerous:
Did you know that? : Applying mustard oil to your hair is an Indian tradition. Mustard helps get rid of dandruff and promotes hair growth.
In the kitchen, 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.
The pearls of Russian mustard yolk that I have selected bring a spicy note to your dishes while giving you the possibility to dress up your plate elegantly. Discover how to use them in an original way.
This light entry 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.
Rabbit with mustard is a classic of French cuisine. I suggest you revisit it by making a much lighter version thanks to 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.
The traditional chocolate fondant comes back in a spicy version. Here, you will accompany it with roasted yellow fruits, mirabelle plums for example, on which you will add a few mustard pearls.
Mustard pearls must be kept in their original glass, away from the sun and preferably in a cool place.
Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020
Au top comme d'habitude
Veronique F. published the 15/03/2020 following an order made on 06/03/2020
Découverte pEu concluante
Christine N. published the 06/01/2020 following an order made on 21/12/2019