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Saw these brassica seeds in a bakery in Copenhagen and asked about them. Got a taste of them raw, they were nutty and delicious and would be nice mixed into bread dough. Also soaked: they’re like mustard but without any of the harsh bitterness, just refreshingly sweet/sour/tangy. I want to mix them into lentil salad or spread them on bread. Need to find these in NL, they’re “huttentut” in Dutch. Specialty seed stores have them, otherwise folks just seem to be selling the oil.
The bakery was Lille Bakery. Julia, the cook on the Tres Hombres, had a talent for making connections with local farmers and producers in all the ports and it’s thanks to her I discovered these seeds. Also, fried caper leaves are delicious, who knew?! Also tasted some wonderful freekah and einkorn from https://kornbymoelle.dk