Mustard (Sarson/Raj

Laserpitium siler
Laserpitium siler

Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Mustard is a condiment made from the seeds of a mustard plant.

White or yellow mustard (Sinapis hirta)
Black mustard (Brassica Nigra).
Brown or Indian mustard (Brassica Juncea).
Ethiopian mustard (Brassica Carinata)

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavourings and spices, to create a thick paste ranging in colour from bright yellow to dark brown

Culinary use:
Mustard is often used at the table as a condiment on meat. It is also used as an ingredient in mayonnaise, vinaigrette, marinades and barbecue sauce. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is a popular accompaniment to hot dogs, pretzels, and Bratwurst.

Mustard Oil;
While most mustards contain the whole seed ground, the oils can be extracted from the chaff and meal of the seed. Mustard oil is used where the normal consistency of ground mustard seeds is undesirable. Very concentrated, it is used in food preparation rather than a post-preparation condiment.

Yellow mustard :
Yellow mustard is the most commonly used mustard in the United States and Canada, where it is sometimes referred to simply as “mustard”. Outside North America it is called American mustard.

Flavour :
Mustard often has a sharp, pungent flavour.

Other names :
White mustard.
American mustard.

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