By Claire Hopley
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Extra info for Making and using mustards
Example text
Mustard works as a sandwich spread, a sauce base, a salad dressing ingredient, and a coating medium, as well as a spice. You can buy mustard in several forms. The most basic form is the seed. There are three types of mustard seeds: black (Brassica nigra), brown (Brassica juncea), and white (Brassica hirta). The black and brown seeds are tiny and hard, while the so-called white seeds, actually a golden beige, are larger. Black seeds are hard to find. Confusingly, the brown seeds, which are deep reddish black, are often sold as black mustard seeds.
Put the salt, sugar, garlic, and 1 tablespoon of horseradish in a blender, and blend them together, then strain into the mustard mixture. Transfer to a small pan, and simmer over low heat, stirring all the time, until it has slightly thickened. When the mustard has cooled, stir in half the additional horseradish to add texture. Add the remainder if you like. If the mixture is too thick, thin with additional water or vinegar. This startlingly hot mustard is definitely only for those who like strong condiments.
They probably did not have to cultivate it very strenuously. Each plant produces so many vigorous, fast-germinating seeds that ancient Hindus used mustard as a symbol of fecundity. Indian cooks still value mustard. They use the seeds whole or crushed as a spice, and vast acreages of mustard plants grow in northern India to produce the mustard oil which is a favorite for deep-frying. In the classical world, both the Greeks and Romans loved mustard, using it to make powerful sauces and pickles. By the thirteenth century, the town of Dijon, France was already a center of mustard production.