Crispy mustard seeds

If you don't grind the mustard seeds but instead toast or bake them, no spicy substances are released and the taste becomes nutty and bitter.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Crispy mustard seeds

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




mustard seeds



coarse-grained mustard


generous dash

neutral oil

Preparation method

  • Add all the ingredients to a heavy-bottomed pan.
  • Continue to cook until all the liquids in the mustard have evaporated and the seeds are crunchy.
  • Dry out further if needed.
  • Store in an air-tight container until needed. 

Serving suggestions

  • In combination with components of cucumber, cabbage, chicken, lamb, cheese, pork, salmon, or fennel. 
  • Contrasting crunchy component in dishes.

Previous page