Cooking With Mustard … Seeds and All …

Mustard provided a flavorful spice to our medieval ancestors. As a condiment, mustard is a mixture of black and white mustard seeds. The Germans like their mustard from black mustard seeds as do the French but the English differ and go for yellow or white seeds, which are milder. If you’re wondering how to be creative with this spice, buy a package of mustard seed, open it up and taste one or two in your mouth. They are tasty and tangy. To my taste, I could see adding a pinch of the seeds into gravy,  soup Italian dishes and especially to potato or pasta salad. The release of the oils when one bites into the occasional mustard seed equals a culinary delight.

Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:

http://www.amazon.com/Poor-Jonnys-Cookbook-Suellen-Ocean/dp/0965114031

eBook or computer download through Smashwords:

https://www.smashwords.com/books/view/260122

eBook through Barnes & Noble:

http://www.barnesandnoble.com/w/poor-jonnys-cookbook-suellen-ocean/1102338251?ean=2940016618609

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