Mustard is found in many cuisines. Mustard greens make a nutritious side dish and the seeds are used as a spice and condiment. Whether dry or prepared, mustard adds dimension and flavor to sandwiches, dressings, sauces and other foods.
Dry Mustard
Yellow mustard is often used on hot dogs.
Dry or powdered mustard -- also called mustard flour -- is made from white mustard seeds that have been dried and ground to a powder. It is mild until mixed with cold water and allowed to sit for a few minutes to release oil of mustard. Turmeric gives dry and yellow mustard their color. The hot mustard served in Chinese restaurants is dry mustard mixed with water.
Prepared Mustard
Ready-made mustards vary in sweetness, sharpness, texture and flavor, and are used on sandwiches, in cooking or alone as a dip. They're made by blending ground dried mustard seeds with wine, vinegar or water, salt, spices and other ingredients. Yellow mustard is made from white mustard seeds; Bordeaux, Dijon, German and Meaux mustards are made from more pungent black seeds.
Seed and Oil
Grainy mustards get their texture from unground seeds. Toasted or fried seeds, as well as mustard oil, are used in Indian cooking. When diluted, the oil is used as a liniment and to treat scorpion stings and snake bites, stiff muscles and respiratory problems, and to induce vomiting.
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