Supreme Mustard Seeds 1kg | Whole Yellow Mustard Seeds for Cooking & Pickling

Pop, sizzle, flavour.

Whole yellow mustard seeds are one of those small ingredients that make a dish feel properly started. Add them to hot oil or ghee and they begin to pop within seconds, releasing a warm, nutty, peppery aroma that sets the base for dals, vegetable dishes, curries, rice and chutneys. It is a simple step, but it changes the whole pan.

This generous 1kg bulk bag gives you plenty for everyday tempering, homemade pickles, brines, spice rubs and mustard-making. It is practical for regular home cooking and equally useful in busier kitchens where small spice jars do not last long.

Key Features

How to Temper Mustard Seeds

Heat oil or ghee in a pan until hot, then add a teaspoon of mustard seeds. Cover the pan loosely, as the seeds can jump and pop. Once the popping slows, add the next spices or ingredients. This quick tarka method is ideal for dhal, sabzi, sambar, rasam, upma and fragrant rice dishes.

Perfect For

• Tempering dals, curries and vegetable dishes
• Sambar, rasam, chutneys and South Asian rice dishes
• Homemade pickles, relishes and vegetable brines
• Dry rubs for vegetables, meat and fish
• Grinding into mustard powder, paste or spice blends
• Making smooth or wholegrain mustard at home

Pickling and Homemade Mustard

For pickles and brines, add the seeds whole for a mild heat and a little texture. To make mustard at home, soak the seeds, then blend them with vinegar, salt and any spices you like. You can leave the mixture coarse for a wholegrain finish or blend it smooth. The 1kg size means you have enough to experiment without running out after one batch.

Storage

Keep the bag sealed in a cool, dry cupboard away from direct sunlight. For easy everyday use, decant some into a smaller airtight jar and store the remaining seeds in the original sealed pack.

Whole yellow mustard seeds. 1kg bulk bag. Vegan and vegetarian.

🚚 FREE UK delivery over £30 — just £1.99 under. Order before 4pm for same-day despatch.