| |
MUSTARD SEEDS
Mustard Seed comes from two large shrubs, Brassica juncea (brown
mustard) and Brassica hirta (white mustard), native to Asia.
Both plants
produce bright yellow flowers that contain small round seeds; brown
mustard is more pungent than white.
Traditional Ethnic Uses
Mustard Seed's hot and spicy flavour enhances meats, fish, fowl, sauces,
and salad dressings.
Whole Mustard Seed may be used in pickling or
boiling vegetables such as cabbage or sauerkraut. Brown Mustard Seeds
are an important flavouring in Indian dishes.
Taste and Aroma
Powdered Mustard has no aroma when dry, but a hot flavour is released
when it is mixed with water.
A Few Ideas
Before using, mix Mustard Powder with water to form a paste. It takes
about 10 minutes for the mustard flavour to develop. Use in foods needing
flavour highlights.
Unlike other pungent spices, Mustard's flavour does
not build or persist. Mustard helps emulsify liquids use in salad
dressing recipes to help blend oil and vinegar and add a spicy zip.
|
