Spicy and aromatic whole wild mustard seeds can be used whole or ground to add piquancy to dals, pickles, baking and more.
Grown by Mike and Sam Stringer in Yorkshire. Harvested as an accidental crop from a field of organic fava beans.
How to use
For full flavour temper the mustard seeds by gently toasting in a dry pan. Add whole, crushed or ground to dal, baking etc. Use whole for pickling or add water/ vinegar to ground seeds to make mustard paste..
Wild Mustard Seeds (Sinapis arvensis)
For allergens see ingredients in bold above
Suitable for vegans and vegetarians