Mustard

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 whit. Mustard seed's hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings. Whole mustard seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown mustard seeds are an important flavoring in indian dishes. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water. Mustard was used in ancient greece and rome as a medicine and a flavoring. By 800 ad, the french were using mustard as an enhancement for drab meals and salted meats. It was one of the spices taken on spanish explorations during the 1400s.