Mustard is an unsung hero of the kitchen cupboard, adding a lick of heat and a depth of flavour to a huge range of dishes. The sauces we think of as mustard are made from mustard seeds. Mustard's fieriness is dependent on the addition of water: whole mustard seeds that are added to a stock, made into a wholegrain sauce, or fried at the early stages of preparing a curry are much mellower than a paste made from ground seeds and water. Prepared mustard is made from mustard seeds and other flavouring ingredients.
Article by Clarissa Hyman
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