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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Mustard
(Brassica: many varieties)
Family: Cruciferae
Indigenous to the Mediterranean basin, mustard is an annual herb known
mainly from the condiment prepared from its seeds. There are about forty
species of mustard with the most common being black mustard (Brassica
nigra), white mustard (Brassica alba), and Indian mustard (Brassica
juncea). Prepared mustard is made from mustard seeds that have been
macerated in a liquid such as wine, must (pulp of crushed grapes), vinegar
or water. The mixture is then made into a fine paste and combined with
other seasonings. American mustard is made from both black and white
mustard seeds combined with turmeric. Dijon mustard is prepared with
the juice of unripened grapes, white wine, wine vinegar, or a combination
thereof. Bordeaux mustard is made with grape must. The green leaves
of Indian mustard are consumed both raw and cooked. Whole seeds are
often used as well in a variety of ways.
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