Yellow mustard comes from the seeds of the Sinapis alba plant, is known for its mild, tangy flavor, and is a versatile ingredient used in cooking and traditional medicine. Its culinary uses include making sauces, dressings, and pickles, while in medicine, it's used to aid digestion, clear throats, and as a diuretic. It is often used whole or ground and gets its bright yellow color from added turmeric. 

Culinary uses

• Flavor: Mild and slightly tangy, less pungent than brown or black mustard seeds.

• Ingredients: Used in spice mixes like garam masala and curry powder.

• Forms: Can be used whole or ground into a powder.

• Applications: Ideal for tempering, pickling, sauces, soups, salad dressings, and flavoring meats, poultry, and fish.

• Color: The condiment's yellow color comes from adding turmeric to the ground seeds, vinegar, and water. 

Nutritional and medicinal details

• Nutrients: A source of protein, fiber, vitamin C, omega-3 fatty acids, and B vitamins.

• Minerals: Contains minerals like iron, magnesium, copper, potassium, and selenium.

• Health benefits:

  • Traditional uses include clearing the throat, preventing infection, and acting as a diuretic.

  • Believed to aid digestion and reduce inflammation.

  • Selenium may help fight cancer cell formation.