Mustard

From God's Banquet Table

There are two varieties of mustard seeds. The reddish brown or black seed, and the pale yellow or white. The latter has a delicious, nutty flavor, whereas the black seed has a much more pungent taste. The hot bite of mustard is the result of the volatile oils that the seed contains.

Mustard powder is a mixture of either seed with the addition of turmeric or saffron that gives it its brilliant, familiar, yellow color. Vinegar and salt are added as the acid in the vinegar increases and stabilizes the mustard’s strength and flavor. Mustard is an excellent addition to vegetable salads, cooked cabbage, sauces and dressings.

It is said that adding mustard to your bath water relieves muscular pains.

Spices, mustard seed, yellow, 1 tsp.

USDA National Nutrient Database for Standard Reference, Release 18 (2005)

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