Ingredients and Directions

Any of several species of plant grown for its acrid seeds and leaves, which are

called mustard greens. The mustard plant belongs to the same family as broccoli,

Brussels sprouts, collards, kale and kohlrabi. 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.

The name is said to come from a Roman mixture of crushed mustard seed and

MUST (unfermented grape juice), which was called mustum ardens ("burning

wine"). Likewise, the French word moutarde ("mustard") comes from a

contraction of their moust ("must") and a form of ardent ("hot" or "fiery").

There are two major types of mustard seed — white (or yellow ) and brown

(or Asian ). A third species, the black mustard seed, has been replaced for most

purposes by the brown species because the latter can be grown and harvested

more economically. White mustard seeds are much larger than the brown variety

but a lot less pungent. They're the main ingredient in American−style mustards.

White and brown seeds are blended to make English Mustard. Brown mustard

seeds are used for pickling and as a seasoning, and are the main ingredient in

European and Chinese mustards. Mustard seeds are sold whole, ground into

powder or processed further into prepared mustard. Powdered mustard is simply

finely ground mustard seed. Mustard seeds can be stored for up to a year in a dry,

dark place and powdered mustard for about 6 months. Whole seeds are used for

pickling, flavoring cooked meats and vegetables and as a source for freshly ground

mustard. Powdered mustards and freshly ground seeds are used in sauces, as a

seasoning in main dishes and as an ingredient in salad dressings

Source: freecookingrecipes.net