Whole yellow mustard seeds bring gentle warmth, subtle earthiness, and a satisfying pop of texture to the kitchen. Milder than brown or black mustard seeds, they can be used whole, lightly crushed, toasted, or soaked, depending on the flavor and texture you want to create.
Add them to pickling brines for cucumbers, onions, carrots, and other vegetables; bloom them in hot oil for curries and lentil dishes; or mix them into spice blends, marinades, salad dressings, and sauces. They’re also an essential starting point for making your own whole-grain mustard, allowing you to adjust the sweetness, acidity, texture, and heat to your taste.
Keep them whole for a mild flavor and pleasant bite, or crush and hydrate them to release more of their characteristic mustard sharpness. A versatile pantry staple for picklers, condiment makers, and cooks who enjoy building flavor from the seed up.
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin
For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples...there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits." -Marcella & Victor Hazan
We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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