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Ideal to bring a little spice to your dishes! Yellow mustard pearls will enhance your most beautiful dishes. You will be able to dress your dishes like a gourmet restaurant.
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Origin - Plantations
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 obviously.
The plantation of the plants of mustard is to be realized between March and October, they have an excellent resistance to the cold. They appreciate a calcareous, clayey or sandy soil. Count 80 to 95 days after sowing for the mustard plant to reach maturity.
Did you know? Mustard is the most consumed condiment in the world after salt and pepper.
Mustard seeds are harvested in the spring or late summer.
Cut the stems before the seed pods, also called siliques, turn brown. Allow them to dry in an airy, dark room. As they dry, mustard stems lose their seeds. Place a container under your branches to catch the mature seeds.
To harvest mustard seeds, shake the branches over a sieve.
Did you know? 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 possibility 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 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 already used it in cooking. Cultivated by Theophrastus and recommended by Aristotle to season poultry, mustard was also mentioned in the cookbook of Apicius "De re coquinaria".
In France, it is in 1292 that the name of "moutardier" appears for the first time, the one who sells mustard. Less expensive than spices such as pepper, mustard was a condiment widely used by the population.
Did you know that? The golden age of mustard was during the Renaissance when it was used in all banquets and was praised by great names like Rabelais.
In the 17th century, fine mustard made its appearance, followed by numerous aromatic mustard recipes.
Always made by hand until then,mustard is made by machine since 1850. The yield is up to 3 times higher than the manual method.
Today, the manufacture of mustard is governed by a decree dating from 1937, revised in 2000. Only a few manufacturers still work mustard with a grinding wheel.
In cooking, yellow mustard is used as a condiment. It is found accompanying a meat, in the composition of a sauce for salad or in the bottom of a quiche to bring a little spice to the device.
The Russian yellow mustard pearls I have selected bring a spicy note to your dishes while offering you the possibility to dress your plate elegantly. Discover how to use them in an original way.
This light starter with mustard is best made with fresh asparagus, but out of season, jarred asparagus will do. Cook your asparagus in salted water and poach two eggs. Add salt and pepper and 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 with mustard pearls. Brown your rabbit pieces in a casserole dish with a little oil and sprinkle with chicken stock and dry white wine. Add pepper and salt if necessary. Serve and sprinkle with a few pearls of mustard and a little fresh parsley. A delight with wild rice or roasted potatoes.
The traditional chocolate cake is back in a spicy version. Here, you will accompany it with roasted yellow fruits, mirabelles for example, on which you will add some mustard pearls.
Mustard pearls should be kept in their original glass, away from the sun and preferably in a cool place.
Based on 75 customer reviews
published the 30/01/2023
following an order made on 13/01/2023
published the 03/01/2023
following an order made on 21/12/2022
published the 24/12/2022
following an order made on 26/11/2022
published the 05/12/2022
following an order made on 17/11/2022
Pas encore utilisée donc j'y reviendrai.
published the 15/07/2022
following an order made on 02/07/2022
published the 02/07/2022
following an order made on 11/06/2022
published the 29/03/2022
following an order made on 10/03/2022
published the 26/02/2022
following an order made on 12/02/2022
Acheté par curiosité car je ne connais pas.
Il me reste à trouver l'inspiration pour l'intégrer dans une recette. (viandes ou poissons)
La puissance aromatique du produit est au rendez-vous.
published the 28/01/2022
following an order made on 29/12/2021
J adore sa petite touche piquante ds les plats
published the 21/01/2022
following an order made on 07/01/2022