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The mustard plant comes from the same family as broccoli,
Brussels sprouts, collards and kale. The most common types
of mustard seed are the white or yellow and the brown seed.
The yellow is larger, a bit sweeter, and less pungent. The
browns seeds are used for pickling and some seasonings, and
are more frequently used in European and Asian fare. Long
ago, mustard was thought to cure common ailments like the
cold.
While mustard seeds are almost odorless; the pungent bite
of mustard is only released when the seeds are crushed and
mixed with water, which activates an enzyme in the seeds that
gives mustard its characteristic kick.
Mustard powder is derived from ground mustard seed, and is
commonly used to flavor sauces, salad dressings and meat marinades.
Mustard powder should be added late in the preparation of
hot dishes, as heat can neutralize the enzyme that generates
mustard's flavor.
Use mustard powder in a footbath to soothe your aching dogs;
use it in a gargle to help with bronchitis and sore throats.
It can also be used to induce vomiting.
Mustard is available in the form of seeds, powders, oil,
and a myriad of prepared mustards.
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