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Posted: **Tue Aug 10, 2010 2:24 pm**

can anyone describe what the addition of whole mustard seeds does to the flavor profile of a summer sausage, salami etc?? your subjective impresssion???

Posted: **Tue Aug 10, 2010 6:24 pm**

They pop when you bite them. Not sure what they do flavor wise. I like them.

Posted: **Wed Aug 11, 2010 8:14 am**

NCPaul wrote:They pop when you bite them. Not sure what they do flavor wise. I like them.

I suppose they make it taste mustardy. :wink:

To be serious though, I suppose it gives a short lived more intense Mustard hit as opposed to a background flavour if you added a mustard powder or ground mustard seeds throughout the product.

Posted: **Wed Aug 11, 2010 1:12 pm**

I just lurve whole seed in things - whole coriander in pickles that gives an intense hit for just a few seconds Mmm...

Go for it!

Phil

Posted: **Wed Aug 11, 2010 2:04 pm**

It also has preservative properties. Ever seen mustard moulding?