The seed is ground and the powder is used as a spice of white mustard which is milder than black mustard. The harshness of mustard develops when cold water comes in contact with the seed. An enzyme (myrosin) then contacts a glycoside (synigrin) to produce a sulfur compound. If we put hot water, vinegar or salt in the seed, a milder mustard is produced.
Loose Spices, Spices
Polykarpos Mustard Spiri Yellow
Mustard is our well-known mustard
0,75 € – 3,00 € with VAT
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