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Prepared Mustards

Mustard: It's a Must!

Romans combined crushed mustard seeds with grape juice (called must) to arrive at mustum ardens, or "burning wine." From there, a simple contraction gives us "mustard."

From Mild to Wild

The pungent taste comes from a chemical reaction when mustard seeds are ground. Mixing in an acid like vinegar stops this reaction. So deciding when to add the acid can determine how hot the mustard becomes. Added immediately, the mustard is mild.

Mustards from Around the World

International mustards are characterized by exciting variety. American versions are mild and bright yellow with turmeric. English and Chinese mustards tend toward sinus-clearing heat. French mustard is stronger in Dijon, milder in Bordeaux. German mustards range from sweet and sour to hot.

The Mustard Man

Until the spice trade began, a European cook's spice rack was very limited. Since mustard was a local plant, it made for a cheap and plentiful spice. During medieval times, its importance was such that a mustardarius often graced European courts, supervising mustard preparations.

Homemade Mustard Recipes

Aug. 19, 2009 11:00 am
Mustard is used as whole before sauteing in Indian cooking. It is also used in pickles as split seeds. When the split seeds are blended with olive oil the pungent heat is produced. I blend split mustard, olive oil & salt and add julian carrots, jalapino peppers & keep for a week before using as a spicy pickle.
Jul. 8, 2010 1:05 am
In India, mustard is used very extensively. In southern dishes, whole mustard seeds and added to hot oil, spluttered and then the vegetables and lentils are added. These seeds are used in dishes elsewhere in India as well. Crushed seeds are also used in pickles. Apart from seeds, mustard leaves are extensively used in north India(sarson ka saag). Lots ofcooking is done in mustard oil.
Ivory coast 
Jan. 30, 2011 12:20 am
No comment to the making of mustard as yet. But love the american mustard in a mustard sauce for fish
Jun. 21, 2011 8:55 am
i love Mustard! I enjoy experimenting with different flavors i could put into Mustard.
Jun. 24, 2011 10:13 am
There is a restaurant in my town that makes a 'hammerhead red ale mustard sauce'. It is soooo good, but I haven't been able to find a recipe that looks like it yet. It is very light in color and smooth, tangy, not too spicy. Any suggestions?
May 15, 2012 9:53 pm
Thanks for the info on mustard - interestingly enough, some of my French recipes that come from a good friend from Paris call for mustard -- a dijon, as mentioned...anything from flavoring chicken to using as a base in a frozen pastry crust. :)
Mar. 5, 2013 6:34 am
I'm looking for a Chinese mustard recipe that I can make at home....the sinus-clearing type.
Jun. 18, 2013 4:19 pm
Jun. 19, 2013 7:03 pm
The best mustard I've had is at the "New Haven" Chinese restaurant in Bracebridge, Ontario. It's what you're looking for - the sinus-clearing type of mustard.
Jun. 20, 2013 6:49 pm
clear your sinus with 2 T mustard powder, water to the desired consistency, a few drops of olive oil, maybe a pinch of sugar. just make enough for one meal. -bp
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