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Topic: Culinary mustard

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	Culinary mustard - Wikipedia, the free encyclopedia
		Mustard is used as a culinary term, referring to seeds or leaves of the mustard plant, or preparations made from them.
		Prepared mustard is a thick condiment, a yellow or yellow-brown paste with a sharp taste that is prepared from the ground mustard seeds, by mixing them with water, vinegar or other liquids, and adding ingredients such as flour.
		Mustard greens (also known as green mustard cabbage), the leaves of the Indian mustard plant (Brassica juncea), are one of the greens considered to be an essential element in soul food.
	en.wikipedia.org /wiki/Culinary_mustard (822 words)

	Mustards
		Mustard seeds were first utilized in ancient cuisines to camouflage the rank flavors of stale meat and to add zest to a bland and boring diet.
		Mustard was used in sausage recipes, baked beans, sauces, soups, and stews, and was served with roasted meats and smoked fish.
		Mustard is used in the commercial preparation of sausages and bologna, soups, pickles, mayonnaise, salad dressings, vinaigrettes, sauces, relishes, and marinades.
	www.herbsociety-stu.org /Mustard.htm (3736 words)

	Mustard - Wikipedia, the free encyclopedia
		Culinary mustard, most especially the condiment by the same name, but also the seeds and greens
		Mustard plants, whose seeds are used for the condiment
		Mustard seeds, seeds of the mustard plant used in cooking
	en.wikipedia.org /wiki/Mustard (139 words)

	Spices > Mustard
		Mustard is any of several herbs belonging to the mustard family of plants, Cruciferae, or the condiment made from these plants' pungent seeds.
		Mustard is unusual among spices in that it is mainly grown in the temperate regions of the world, principally on the Canadian and American Great Plains, in Hungary andin Britain, and in lesser amounts in other countries.
		As a condiment, mustard is sold in three forms: as seeds, as dry powder that is freshly mixed with water for each serving to obtain the most Aroma and Flavor, and as a paste that is blended with other spices, vinegar or wine, and starch or flour to tone down the sharpness.
	chef2chef.net /kb/index_v2.php?id=2896&c=13 (520 words)

	mustard
		Mustard is one of the oldest spices and one of the most widely used.
		Mustard oil is made from B. juncea, providing a piquant oil widely used in India in the same way as ghee.
		Mustard pods must be harvested before they burst, that is when they are nearly fully developed but not ripe.
	www.theepicentre.com /Spices/mustard.html (1057 words)

	WHFoods: Mustard greens
		One of the unique features of mustard greens is that they are an excellent source of three notable anti-oxidants: vitamin E, vitamin C and vitamin A (through their concentration of beta-carotene).
		Mustard greens are also a very good source of magnesium, a mineral that helps smooth muscle cells, like those lining the bronchial tubes and lungs, to stay relaxed rather than constricting themselves and the airways of which they are a significant part.
		Mustard greens are among a small number of foods that contain any measurable amount of oxalates, naturally-occurring substances found in plants, animals, and human beings.
	www.whfoods.com /genpage.php?tname=foodspice&dbid=93 (2713 words)

	Mustard Seed
		Mustard seeds are also known as fl mustard, brown mustard, white or alba mustard and yellow mustard.
		Mustard powder can be added to stews, soups, sauces for poultry, roasts, cold meats and ham and of course baked beans.
		Mustard is one of the oldest culinary and medicinal spices.
	www.lowfatlifestyle.com /flavoring/herbs_spices/mustard.htm (139 words)

	WHFoods: Mustard seeds
		Mustard seeds emerged from our food ranking system as a very good source of selenium a nutrient which has been shown to help reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer.
		Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage.
		Mustard seeds can be traced to different areas of Europe and Asia with the white variety originating in the eastern Mediterranean regions, the brown from the foothills of the Himalayan Mountains, and the fl from the Middle East.
	www.whfoods.com /genpage.php?tname=foodspice&dbid=106 (1154 words)

	Saveur - Avez-Vous du Vrai Poupon? (Site not responding. Last check: 2007-10-12)
		The Romans, who made mustard in a way strikingly similar to the modern method, brought mustard seeds to Burgundy—Dijon was strategically located along their major trade routes—and by the Middle Ages, the bright yellow blossoms of abundant mustard plants could be seen covering the region's hills each spring.
		Mustard was made in Dijon with hand-operated grinding mills until the middle of the 19th century, when one of the city's most famous sons, moutardier Maurice Grey, invented a steam-driven machine that could crush the seeds, remove the husks, and grind the remains to a fine powder in one operation.
		The law states that only fl and/or brown mustard seeds may be used in Dijon mustard (the product of milder white seeds may be labeled ''condiment'' but never ''moutarde''), and that the seeds must be mixed with either wine, wine vinegar, or verjus, which is the juice of unripe grapes.
	www.saveur.com /article.jsp?ID=15045 (1316 words)

	Allrecipes \| Cook's Encyclopedia \| mustard
		Down through the centuries it has been used for culinary as well as medicinal purposes; the most notable example of the latter is mustard's purported efficacy as a curative for the common cold.
		Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards.
		Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months.
	allrecipes.com /advice/ref/ency/terms/7563.asp (327 words)

	Mustard History - FoodNotes (Site not responding. Last check: 2007-10-12)
		White or yellow mustard seeds (B. hirta) are used in making the “hot dog-type” mustard so near and dear to the ballparks and palates of many Americans.
		Black mustard seeds are used less frequently commercially because the plants grow to different heights, making mechanical harvesting of the seed pods difficult.
		Mustard inhibits the growth of bacteria, yeasts, and molds.
	www.foodhistory.com /foodnotes/leftovers/mustard/01 (462 words)

	Food Facts & Trivia: Mustard
		Mustard was formerly made up into balls with honey or vinegar and a little cinnamon, to keep till wanted, when they were mixed with more vinegar.
		The Mustard Museum is in Mount Horeb, Wisconsin.
		The temperature of the liquid which is used to prepare the mustard, as well as its acidity, determine the heat of the mixture.
	www.foodreference.com /html/fmustard.html (468 words)

	Garlic Mustard Alert
		In the late 1800s, garlic mustard was brought to the United States from Europe for use as a culinary herb.
		Garlic mustard seeds seem to be spread by animals, by flowing water and by human activities.
		While garlic mustard can be mistaken for other plants at certain times of the year, it can be distinguished by its white, slender taproot with a characteristic crook or "s" shape at the top of the root, just below the base of the stem.
	mdc.mo.gov /nathis/plantpage/gmustard (303 words)

	Mustard - Principia Gastronomica
		Prepared mustard may have been used for culinary purposes as far back as Roman times—but it was when the Romans brought mustard paste to Gaul that the condiment really took off in Europe.
		Mustard was big business by the Middle Ages, and in the 14th century a pope in Avignon went so far as to appoint his own moutardier.
		Obviously there are heaps of uses for mustard and you couldn’t mention them all here, but my fave use has to be in Caesar dressing which uses plenty of Colman’s mustard powder, at least in Delia’s recipe (see http://tinyurl.com/eptka).
	principiagastronomica.com /post/14 (1363 words)

	Gourmet Mustard/Mustards (Narsai's Specialty Foods)
		Narsai says, "Naturally spicy, the intriguing flavor of this mustard creates a fabulous taste sensation." This mustard is superb with patés and cold meats and is also delicious in salad dressings.
		Mustard Dill Sauce is delicious as a dip for vegetables, or blended with mayonnaise, sour cream, or yogurt for a light dressing.
		As a spread, Mustard Dill Sauce is fabulous on bacon, lettuce, and tomato sandwiches.
	www.farawayfoods.com /narsaimustards.html (265 words)

	The Story of Grey Poupon Dijon Mustard.
		Both the mustard seed and plant have been glorified for centuries in conversation, literature and poetry, and its use has been traced to prehistoric times.
		The creamy mustard their partnership yielded remains the standard by which Dijon mustards are judged.
		Though mustard is one of the oldest condiments known to man, only in recent years has Dijon mustard taken its place as a basic element in creative American cooking.
	www.honeydijon.com /history.html (511 words)

	Cyberspace Grill, Herb and Spice Directory, Mustard
		The prepared mustard bought in stores is generally powdered and mixed with water, vinegar, wine, or white grape juice.
		Mustard Seeds are cultivated in temperate climates all over the world.
		Mustard Seeds not only make the infamous table condiment, the ground powder can be used in several spice blends such as BBQ spice.
	www.cyberspacegrill.com /spices/spice_32.html (186 words)

	Making Mustard at Home cooking with herbs and spices
		Making mustard from the whole seeds requires a bit of time as the seeds should soak and the prepared mustard tastes much better after it has "ripened" for a few days.
		For grainy mustards, soak the seeds in a liquid for at least two hours or overnight before grinding them in a blender or food processor.
		Yellow mustard seeds are often referred to as white and brown mustard seeds are sometimes called fl.
	www.apinchof.com /makingmustard1078.html (1017 words)

	All About Mustard cooking with herbs and spices
		Brassica hirta, white or yellow seeds, and Brassica nigra, fl mustard are both indigenous to southern Europe and the Mediterranean while Brassica juncea or brown mustard is indigenous to the northern Himalayas.
		Mustard flour is reported to have been "invented" in 1720 when a Mrs.
		Mustard should be added near the end of the cooking or it will vanish.
	www.apinchof.com /mustard1053.html (819 words)

	Spices at Penzeys Spices Mustard Powder
		One of the oldest known culinary and medicinal spices, the Romans and Greeks were believed to have used table mustard as we do today.
		Mustard is very hot when first mixed, and then mellows with age.
		For a nippy, but not overpowering mustard, store at room temperature for 6 weeks, then move to refrigerator.
	www.penzeys.com /cgi-bin/penzeys/p-penzeysmustardpowder.html (151 words)

	About Mustard (Site not responding. Last check: 2007-10-12)
		The mustard family is a big one, and its fold includes scores of common weeds and such vegetables as cabbage, broccoli, and turnip.
		Mustard oil is used in Indian cooking to impart a distinctive flavor.
		Although similar recipes for mustard paste appear as early as 42 AD, the use of mustard as a condiment was not widely practiced in either Greece or Rome.
	mustardstore.com /aboutmustard/default.htm (2247 words)

	Mustard is not just for a zesty salad, will reduce inflammation plus.
		Mustard becomes pungent when the crushed seeds are mixed with COLD water to activate the appropriate enzymes.
		The pungency of white mustard (Sinapis alba) is stable, and does not diminish over time, whereas the pungency of fl musatard (Sinapis nigra), although initially stronger than that of white mustard, diminishes upon long standing due to hydrolysis.
		Black mustard seeds, therefore, are used for strong and spicy mustards, and are understood to have a shorter shelf-life than mustard made from white seeds.
	www.taoherbfarm.com /herbs/herbs/mustard.htm (1401 words)

	Culinary Center of Monterey California Cannery Row (Site not responding. Last check: 2007-10-12)
		She started with one pound of low-fat meat, then mixed in a dry filler such as bread crumbs, crushed croutons, couscous, cracker crumbs, crushed tortilla chips, and so on.
		Next, she moistened the dry filling and added extra flavor with wet condiments such as catsup, mustard, chili sauce or wine along with dry seasonings or chopped fresh herbs, fresh or dried fruit, or vegetables.
		In a 2- or 3-quart mixing bowl, use a fork or spoon to evenly mix the breadcrumbs, egg, onion, catsup, mustard and garlic.
	www.culinarycenterofmonterey.com /holly_rudin-braschi_burger.html (869 words)

	Napa Valley Mustard Festival - A Sensational Season of Wine Country Events
		Mustard Magic’s French themed splendor promises an evening magnifique, considered by many to be Napa Valley’s most creative, extravagant gathering of the year.
		The Culinary Institute of America’s three-story atrium, enormous barrel room, inspired teaching kitchens and intimate museum, all housed in the magnificent stone building that was once home to Christian Brothers Winery, set the stage for magic, surprises and music.
		Mustards and an array of gourmet products will be showcased alongside sensational Wine Country cuisine, world famous wines, hearty craft brews, and fine arts and crafts.
	www.fbworld.com /mustardfestival.html (1317 words)

	herbs spices seasonings achiote ajowan aleppo allspice anise annatto arrowroot basil caraway cardamom cayenne celery ...
		Mustard derives from the Latin Mustum Ardens which means Burning Must.
		Black Mustard seeds are about 2-3 millimeters small, prized for their distinctive flavor and commonly used in Indian cuisine.
		In South Asian cuisines mustard seeds are heated in oil until they pop then they are allowed to cool and more Indian spices are added to the mustard seeds.
	www.gourmetstore.com /shop-online/MUSTARD_SEED_BLACK_H24C.cgi (178 words)

	Woodland Foods - Gourmet and Specialty wholesale for gourmet food service and industrial customers. (Site not responding. Last check: 2007-10-12)
		All Mustards are derived from three members of the cabbage family, Nigra produces Black Mustard, Juncea produces the Brown, and Alba produces the White.
		Mustard Flour is made from ground yellow Mustard Seeds that come from White Mustard.
		Ground Mustard Flour also acts as a preservative and is used in pickling and chutney recipes.
	www.woodlandfoods.com /products/MUSTARD_FLOUR.html (176 words)

	April 2005 Newsletter \| Ballard Market (Site not responding. Last check: 2007-10-12)
		Culinary traditions that have been developed over the centuries have made French cooking a highly refined art.
		In a large bowl whisk together vinegar, mustard and oregano and add the oil in a stream, whisking until the vinaigrette is emulsified.
		Spread mustard, pickle relish or ketchup between cheese or meat slices instead of on the bread.
	townandcountrymarkets.com /newsletter.php?storeName=ballard&issue=2005-04-01 (1704 words)

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