Mustard, the condiment, is made from the tiny round seeds of the mustard plant, a member of the brassicaceae family. in order to release their flavor, the seeds must be broken—coarsely cracked, crushed, or finely ground—then mixed with enough liquid to make a spreadable paste, which can then be used as a condiment or as an ingredient in many culinary preparations.. Noun. : a pungent yellow condiment consisting of the pulverized seeds of various mustard plants (such as sinapis alba, brassica juncea, and b. nigra) either dry or made into a paste or sauce (as by mixing with water or vinegar) and sometimes adulterated with other substances (such as turmeric) or mixed with spices.. A pungent powder or paste prepared from the seed of the mustard plant, used as a food seasoning or condiment, and medicinally in plasters, poultices, etc 2. any of various acrid or pungent plants, esp. of the genus brassica , as b . juncea ( leaf mustard ), the leaves of which are used for food and is the chief source of commercial mustard, and sinapis alba ( white mustard ).
Noun. : a pungent yellow condiment consisting of the pulverized seeds of various mustard plants (such as sinapis alba, brassica juncea, and b. nigra) either dry or made into a paste or sauce (as by mixing with water or vinegar) and sometimes adulterated with other substances (such as turmeric) or mixed with spices.. In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. so, if you like your mustard hot, use black mustard seeds and cold liquid. for a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.. Mustard plants are several species of plants belonging to the family brassicaceae and are in the genus brassica sinapis. contents show. the name ‘mustard’ derives from the latin word ‘mustum’, meaning ‘sour’, and anyone who has tasted the fiery, yellow condiment will understand why. the seeds of mustard plants have long been ground and crushed into a powerful spice and added to cookery, dips, sauces and dressings..
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, sinapis alba; brown mustard, brassica juncea; or black mustard, brassica nigra). the whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice , wine, or other liquids, salt, and often other flavorings and spices , to create a paste or sauce ranging in color from bright yellow to dark brown.. In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. so, if you like your mustard hot, use black mustard seeds and cold liquid. for a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.. There are three main types of mustard seeds that are used to make a range of mustards, ranging from mildest to strongest, these include: white mustard seeds. brown mustard, or indian mustard. black mustard. mustard seeds can be found available for purchase bruised, ground, or whole..
Mustard is rich in glucosinolates and powerful antioxidants, both of which promote health and may protect against various diseases. may offer protection against certain diseases. Mustard seeds are known to relieve the pain of rheumatic arthritis due to its selenium and magnesium content. how to use: eat 1 teaspoon of yellow mustard paste with a glass of water. repeat this remedy until needed. 2. cures body aches. you can use mustard oil made from yellow mustard seeds to relieve any kind of pain, including arthritis pain.. Mustard plants are several species of plants belonging to the family brassicaceae and are in the genus brassica sinapis. contents show. the name ‘mustard’ derives from the latin word ‘mustum’, meaning ‘sour’, and anyone who has tasted the fiery, yellow condiment will understand why. the seeds of mustard plants have long been ground and crushed into a powerful spice and added to cookery, dips, sauces and dressings..
