Latest news with #mustard
South China Morning Post
2 days ago
- Health
- South China Morning Post
All about mustard seeds, how to release their power and a recipe to make the most of them
Many people think of mustard first as a plant or a condiment rather than a spice, but it is actually all three – and more. Advertisement Some of the plants we eat as mustard greens or other types of brassica also yield the mustard seed, which is then made into the condiment (of which there are many variations) or mustard oil, and can even be used to treat certain types of illness. Mustard seeds tend to be classified by colour – such as white, yellow, brown or black. Brown and black seeds are much more pungent than the lighter coloured ones because they contain sinigrin, the compound that is also found in horseradish. Sinigrin is released only when the seeds are crushed, which can be done by chewing or grinding them. Brown and black mustard seeds are much more pungent than the lighter coloured ones because they contain sinigrin. Photo: Shutterstock The tiny seeds are used in many cuisines and are often blended with other spices, including other types of mustard. Advertisement
Times
12-05-2025
- General
- Times
What is the best English mustard? Seven brands, tried and tested
In the culinary tug of war for gastronomic glory between us and our cousins across the Channel, Britain wins when it comes to mustard. The English stuff is much hotter and punchier than the meeker, cooler French kind. A good English mustard will put hairs on your chest and make you grow an inch. Its signature golden colour doesn't always come from mustard seeds, though. All of the mustards I tried have added turmeric, bar one. Curiously, some have added sugar too, or cider vinegar instead of the traditional white wine variety. If you want to consume pure mustard — with no thickeners or added ingredients — make your own from mustard powder mixed with a bit of water. But if you're feeling lazy and
