The culinary mustards
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The culinary mustards
  Sauces    Canadian  
Last updated 6/12/2012 12:56:28 AM. Recipe ID 18686. Report a problem with this recipe.
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      Title: The culinary mustards
 Categories: Info, Sauces, Canadian
      Yield: 1 Servings
 
 
  YELLOW OR WHITE MUSTARD: (Sinapis alba).  'Sinapis' is the Greek name
  for mustard and the word from which the German word for mustard,
  'senf', is derived.  (The species may also be offered as 'Brassica
  alba' or 'B. hirta')  This is the species whose seed is most commonly
  used in American prepared mustards.  (The brassy yellow color or many
  prepared mustards comes from the addition of turmeric or other food
  coloring.) Although some yellow mustard seed is used in English
  mustards, it is forbidden in the classic Dijon mustards. The seeds,
  which are a warm beige and somewhat larger than those of black and
  brown mustards, are sometimes sprouted for use in salads. Plants
  usually grow 1 to 2 feet tall.
  
  BLACK MUSTARD: (Brassica nigra).  The seeds of black mustard are dark
  brown and about 1/16 inch in diameter. The black mustard plant can
  grow as tall as 10 feet, but 5 or 6 feet is more usual. This is the
  most pungent of the mustards and a prolific seed producer, but its
  height and the instability of its pods make it difficult to harvest
  with machinery. Thus, it is not widely cultivated commercially and is
  available mostly through specialty stores.
  
  BROWN MUSTARD: (B. juncea).  Brown mustard seeds are similar in size
  and color to those of black mustard, but significantly less pungent.
  The plant is only about half as tall as black mustard (about 4 feet)
  and much more easily cultivated, and it has largely replaced black
  mustard as a cultivated crop.  Some 250,000 acres of prairie in
  Canada are planted to brown and yellow mustard.  Numerous cultivars
  of this species have been bred for their lively, nutritious greens,
  which are especially highly regarded in Asia, but these are not the
  cultivars used for seed production.
  
  * Source: Barbara Bassett in 'The Herb Companion' * (August/September
  1993 issue) * Typed for you by Karen Mintzias
 




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Recipe ID 18686 (Apr 03, 2005)

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