Mustard Seed Yellow Powder, Organic

[ 424 ]
icon image
per 1/4 Pound
icon image
per Pound

The white mustard plant (Sinapis alba) is a Mediterranean native grown elsewhere as a forage plant for grazing animals. The bright yellow flowers contain seed pods, each one of which houses 5 or 6 round, yellow seeds, which are harvested just before the pods burst open. Ground mustard seed is commonly used to season condiments, most notably American yellow mustard.

contains known allergen: mustard

organic certificate informationkosher certificate information

quick look

information at a glance

approx cups to one pound3
originunited states
plant part usedseed
contains known allergen

buying & keeping

general guidelines and tips

storage tipsKeep in a tightly-sealed container away from light and humidity.
appearance & aromaPale yellow power with a pungent aroma.


try something new

culinaryUse to season potato salads, deviled eggs and other foods.
householdMix with water to make a thin paste and apply to protein-based stains on clothing before laundering.
safetyThe seed contains enzymes that can irritate skin.

some recommendations

other products to love

[ parsley ]

[ tip: Pair with parsley flakes in potato salads and deviled eggs.  ~ from Monterey Bay Herb Company ]

Pair with parsley flakes in potato salads and deviled eggs.

shop now

[ thyme ]

[ tip: Combine with savory thyme in egg dishes. ~ from Monterey Bay Herb Company ]

Combine with savory thyme in egg dishes.

shop now

flavor profile

powdered, organic
yellow mustard seed

Pungent and hot. Goes well with black pepper, parsley and dill.

formulas & recipes

powdered, organic
yellow mustard seed

Six Super Simple Superfoods: Honey Mustard Dressing

what else you should know

powdered, organic
yellow mustard seed

Although we refer to this variety of ground mustard seed as “yellow mustard,” the plant that donates the seeds is actually known as white mustard.

Mixing yellow mustard seed powder with cold water will result in a particularly pungent mustard due to a reaction an enzyme called myrosin and a glycoside called sinigrin. Adding salt to the mixture, or mixing with hot water or vinegar, inhibits myrosin and results in a mustard with a milder, bitter flavor.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.