In its raw form, mustard is somewhat tame. It takes water or another nonacidic liquid to activate myrosinase, the enzyme responsible for that classic hot mustard taste. We source our Spice Islands mustard from the far reaches of Western Canada, combining yellow and oriental mustard seeds for superior flavor. Use whole mustard seeds in pickling or boil it with vegetables. You can also add an Indian flair to your dishes by frying mustard seeds with curry and cumin.

In its raw form, mustard is somewhat tame. It takes water or another nonacidic liquid to activate myrosinase, the enzyme responsible for that classic hot mustard taste. We source our Spice Islands mustard from the far reaches of Western Canada, combining yellow and oriental mustard seeds for superior flavor. Use whole mustard seeds in pickling or boil it with vegetables. You can also add an Indian flair to your dishes by frying mustard seeds with curry and cumin.