Ceylon Spice Garden
Ceylon Yellow Mustard Seeds — Whole, for Condiments
Ceylon Yellow Mustard Seeds — Whole, for Condiments
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The mild, mellow mustard. Yellow mustard seeds — Sinapis alba — are the gentle end of the mustard family: warm rather than fiery, faintly sweet, with a clean pungency that builds slowly instead of biting. They're the seed behind homemade whole-grain mustard, the backbone of a pickling brine, and the emulsifier that holds a vinaigrette together. Where black mustard shouts, yellow rounds.
How to use yellow mustard seeds
- Homemade mustard: the classic base — soak, blend, rest, and you have a condiment far better than the jar.
- Pickling & preserves: whole seeds are a pickling-brine essential, adding gentle warmth and a pleasant pop of texture.
- Salad dressings: lightly crushed, they help emulsify oil and vinegar into a stable vinaigrette.
- Spice rubs & crusts: toasted and coarsely ground over salmon, chicken or pork for texture and mellow heat.
- Cheese & charcuterie boards: the natural partner to a homemade mustard alongside cured meats and hard cheese.
Homemade whole-grain mustard
- 3 tbsp yellow mustard seeds · 2 tbsp brown mustard seeds · 3 tbsp apple cider vinegar · 2 tbsp water · 1 tsp honey · ½ tsp salt · pinch of turmeric
- Soak the seeds in the vinegar and water overnight, until swollen.
- Blend half for body, leave half whole for texture; stir in honey, salt and turmeric.
- Rest 24 hours in the fridge before using — the initial sharpness mellows into rounded, complex mustard.
Black vs yellow vs brown mustard
| Seed | Pungency | Best for |
|---|---|---|
| Yellow (Sinapis alba) — this one | Mildest, gently warm | Condiments, pickling, dressings |
| Brown (Brassica juncea) | Medium-hot | Dijon-style mustard, South Asian cooking |
| Black (Brassica nigra) | Sharpest, fieriest | Sri Lankan / South Indian tempering |
The details
| Ingredients | Whole yellow mustard seeds (Sinapis alba). Nothing else. |
| Flavor | Mild, gently warm, faintly sweet — pungency you control |
| Origin | Grown and packed in Sri Lanka |
| Additives | None — no anti-caking agents, no fumigants |
| Storage | Airtight, cool, dark, dry; whole seeds keep 2–3 years |
| Testing | Third-party lab-tested batches — certificates published |
| Shipping | Tracked shipping to the USA, typical delivery 8–12 days |
FAQ
Are yellow mustard seeds spicy?
They're the mildest mustard — gently warm rather than fiery. And you control the heat: crushed seeds mixed with cold water develop the sharpest pungency, while warm liquid or an early splash of acid keeps things mellow. Cooking tempers them further.
Can I make mustard with just yellow seeds?
Yes, though a blend is better. Yellow seeds alone make a mild, classic condiment; adding some brown mustard seeds brings depth and a sharper kick. See the whole-grain recipe above.
Yellow or black mustard seeds — which do I need?
Depends on the job. Yellow for condiments, pickling and dressings; black for Sri Lankan and South Indian tempering, where the sharp pop is the point. Many kitchens keep both.
How should I store them?
Whole, airtight, cool and dry, out of the light — they'll stay good for 2–3 years. Grind or crush only what you'll use soon.
Build the pantry: black mustard seeds · coriander seeds · fennel seeds — then follow our Sri Lankan spice blend recipes.
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Why Choose Ceylon Spice Garden?
Discover the difference that authentic Ceylon spices can make in your culinary journey
25+ Years of Excellence
With over 25 years of expertise in sourcing and processing authentic Ceylon spices, we bring you the finest quality directly from Sri Lankan gardens.
Premium Quality Guaranteed
Every spice is carefully selected, processed, and packaged to maintain maximum freshness, flavor, and nutritional value. We guarantee the highest standards.
Fast & Reliable Shipping
Our efficient logistics network ensures your spices reach you fresh and on time, with tracking available for all orders worldwide.
100% Authentic Ceylon
Sourced directly from certified organic farms in Sri Lanka, our spices are 100% authentic Ceylon varieties with unmatched flavor profiles.
Let customers speak for us
I seemed to relax and sleep well after making tea with 1-2 of these flowers and letting them steep for at least 10 minutes. It took a while for the order to be shipped, and then arrived safely after a week or so more, so roughly, allow 3-4 weeks until receipt. Thanks for the great-quality product! I didn’t really want the purple lotus with it, and would have preferred extra blue water lily, but I appreciate the kindness.
I received my order and am very pleased with it, and the added gift that came with. I do apologize about my last 1 star review, I feel foolish about it. Thank you all very much for the Lotus.
Most flavoured greens are either too sweet or taste artificial — soursop is hard to fake and easy to overdo. This blend gets it right. The Ceylon green tea base is clean and slightly grassy, and the soursop comes through as a delicate creamy-fruity aromatic on top. Beautifully done and genuinely refreshing.
Cold brewed overnight and it's incredible. Subtle fruit, smooth green tea finish.
This is my morning cup now. Gentle caffeine, lovely flavour, genuinely good for me.
Even my husband who normally hates herbal tea drinks this one. The green tea base helps.
Soft, smooth, fragrant. A pleasure morning or afternoon.
Brews clean even with a slightly long steep. A forgiving tea, which I appreciate.
Try it cold. I steep a heaped tablespoon in cold filtered water in the fridge overnight, strain in the morning, serve over ice. Genuinely incredible — smooth, slightly sweet from the soursop, never bitter. My summer drink of choice now.
Hint of fruit, smooth green tea body, no bitterness when brewed properly.
I've now experimented with this in roughly every way you can brew tea. Hot at 80°C for two minutes — clean, light, soursop subtle on top. Hot at 90°C for five minutes — bigger soursop note, slightly fuller body, never bitter (this blend is unusually forgiving). Cold brew overnight — my favourite, smooth and faintly sweet. Iced with mint and a slice of lime — incredible summer drink. Multiple cooking methods, all give a different lovely result. The leaf clearly has a lot to give. This is now my permanent green tea.
Most flavoured greens are either too sweet or taste artificial — soursop is hard to fake and easy to overdo. This blend gets it right. The Ceylon green tea base is clean and slightly grassy, and the soursop comes through as a delicate creamy-fruity aromatic on top. Beautifully done and genuinely refreshing.
Soft soursop fragrance over a clean Ceylon green base. Refreshing and unusual.
Long whole green tea leaves, recognisable pieces of soursop leaf, no twigs or dust. Loose leaf done properly. A heaped teaspoon makes a generous pot.
FAQ
How do I place an order?
Browse our spices, select the quantity, and click “Add to cart.” Once ready, click the cart icon and follow the checkout steps.
What payment methods do you accept?
We accept Visa, MasterCard, American Express, Discover, PayPal, and major international credit cards.
Can I ship internationally?
Yes! We ship worldwide. International shipping costs are calculated at checkout based on destination.
How long will delivery take?
Domestic orders (Sri Lanka) arrive in 3–7 business days. International orders take 7–21 business days, depending on destination and customs.
Do you offer tracking?
Yes. Once your order ships, you’ll receive a tracking number via email.
What is your return policy?
We accept returns within 30 days of delivery for unopened, unused products. Contact us at support@ceylonspicegarden.com to initiate a return.
Are your spices organic and fresh?
Absolutely! All our spices are sourced directly from Sri Lankan farms, carefully processed, and packed to preserve maximum freshness.
How do I contact customer support?
You can reach us via email at support@ceylonspicegarden.com or call +940770261046 (Mon–Fri, 9 am–5 pm GMT+5:30).
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