Yellow mustard produces nearly as much heat as brown mustard seeds. However it has a slightly different flavour profile, having a lessor nutty flavour. The powder is mainly used for making salad dressings, bbq rubs and most commonly prepared mustard. While the whole seed can be used for pickling, meat rubs, marinades and whole grain mustard.
When making prepared mustard, always use cold water to make a paste first, if using the powder, or soak the seeds in water when using the whole seeds to activate the enzymes that produce the heat. Then add an acid such as vinegar, wine or beer when the mixture has reached the right heat level. The acid will stop the reaction of the enzyme. RECIPE: Homemade mustard
