Enough Catsup, enough Mayo..Let’s Talk Mustard
Mustard history
Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning must. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.
-http://homecooking.about.com/od/foodhistory/a/mustardhistory.htm
Mustard is basically a plant which has several species. Most commonly its seeds are used for almost anything and everything you can think of. From sauces to spice. Whether you grind it , blend it or just plain cook it you will definitely have a unique flavor with each different technique but still having that distinct mustard taste.
Mustard or mustasa in Tagalog, is very versatile from the whole plant to its seeds.
Want to make your own unique mustard variation?
Here’s a simple recipe to a very good yet simple pineapple mustard
- Yellow Mustard Seeds
- White Wine
- Water
- Honey
- Pineapple Juice
Crush mustard seeds a bit then add white wine, water honey and Pineapple Juice inside a container let it marinate for a day and then it is now ready for consumption.
Note: This Recipe was made to guide it’s readers on how to make your own home made mustard with ease. Also put in mind the recipe has not been given quantities as everything is to be made according to each taste.
Enjoy Gastronomes! =)
