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Description
There are two commercially important classes of herbs from which
Mustard Seed is derived; Brassica hirta which produces white or
yellow seeds and Brassica juncea which produces brown and
Oriental seeds. Both types exhibit a sharp taste.
Uses
Mustard Seed is used in pickling spices for vegetables and
meats. Dry Mustard is used in egg and cheese dishes, salad
dressings, and meats. Mustard is used in French, German,
Scandinavian, and Irish cuisines.
Origins
Most Mustard Seed is imported into the United States from
Canada. The non-volatile components of Brassica hirta are
responsible for its flavor which is sharp but lacks pungency.
Brassica juncea, however, possess a volatile oil which gives the
seed its hot, pungent and biting flavor.
Folklore
Mustard can be considered one of our most ancient spices. Its
medicinal properties were written about 5 centuries before
Christ and it is believed to have been used in Africa and China
centuries before that. It was immortalized in the Bible when
Jesus spoke of the power of faith "even if it were no larger
than a Mustard Seed". The modern era for Mustard Seed began in
1720 when a Mrs. Clements of Durham, England, found a way to
mill the heart of the seed to a fine flour. This became the
standard method of processing the seed for use as a spice, both
in cooking and in prepared mustards. Americans have become by
far the largest consumers of Mustard Seed. |
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