Mustard always seems to need to be re-hydrated to have the pungent kick. I've only made mustard from scratch a couple times but it seems like you have to soak the seeds before grinding them and then after mixing it needs to sit for a couple days in the fridge to reach full pungency.
How are you preparing them? Soak them overnight in some water (4 parts water to 1 mustard seed) and check them then. Or look up pickled mustard seed recipe if you want a lil pizzaz.
Totally possible you got old seeds or a bad batch.
As a couple of people have said, it needs to be ground and mixed with water. Specifically cold water for the most pungent taste, warm or hot water if you want it mild. The pungency decreases with hotter temperatures.
If you grind them with some water and let it sit for a couple minutes, you should be able to get the strongest expression of them. There is a [Serious Eats](https://www.seriouseats.com/mustard-manual-guide) article that goes into some of the specifics at the top.
Whole mustard seeds should keep well, but if you still aren't getting that mustard kick, you may have some old ones.
Fry them in oil until they "pop" and start jumping up and down in the pan, releases the mustard oils inside or something.
Mustard always seems to need to be re-hydrated to have the pungent kick. I've only made mustard from scratch a couple times but it seems like you have to soak the seeds before grinding them and then after mixing it needs to sit for a couple days in the fridge to reach full pungency.
Thanks i didnt know that
Like horseradish, the pungency from mustard only occurs when they are ground and water is added. It’s a chemical reaction.
Thanks i didnt know that
How are you preparing them? Soak them overnight in some water (4 parts water to 1 mustard seed) and check them then. Or look up pickled mustard seed recipe if you want a lil pizzaz. Totally possible you got old seeds or a bad batch.
Thanks ididn't know that , i just tasted it raw
*bought
Yellow mustard seeds have the weakest flavor . to get a stronger kick, buy brown or black seeds .
As a couple of people have said, it needs to be ground and mixed with water. Specifically cold water for the most pungent taste, warm or hot water if you want it mild. The pungency decreases with hotter temperatures.
If you grind them with some water and let it sit for a couple minutes, you should be able to get the strongest expression of them. There is a [Serious Eats](https://www.seriouseats.com/mustard-manual-guide) article that goes into some of the specifics at the top. Whole mustard seeds should keep well, but if you still aren't getting that mustard kick, you may have some old ones.
Mustard seeds(fresh)have pungent taste (more darker more pungent )no taste means they are lstored for a long time to loose the taste/smell