INGREDIENTS

INSTRUCTIONS

YELLOW OR WHITE MUSTARD: (Sinapis alba).  'Sinapis' is the Greek name for
mustard and the word from which the German word for mustard, 'senf', is
derived.  (The species may also be offered as 'Brassica alba' or 'B.
hirta')  This is the species whose seed is most commonly used in American
prepared mustards.  (The brassy yellow color or many prepared mustards
comes from the addition of turmeric or other food coloring.) Although some
yellow mustard seed is used in English mustards, it is forbidden in the
classic Dijon mustards. The seeds, which are a warm beige and somewhat
larger than those of black and brown mustards, are sometimes sprouted for
use in salads. Plants usually grow 1 to 2 feet tall.
BLACK MUSTARD: (Brassica nigra).  The seeds of black mustard are dark brown
and about 1/16 inch in diameter. The black mustard plant can grow as tall
as 10 feet, but 5 or 6 feet is more usual. This is the most pungent of the
mustards and a prolific seed producer, but its height and the instability
of its pods make it difficult to harvest with machinery. Thus, it is not
widely cultivated commercially and is available mostly through specialty
stores.
BROWN MUSTARD: (B. juncea).  Brown mustard seeds are similar in size and
color to those of black mustard, but significantly less pungent. The plant
is only about half as tall as black mustard (about 4 feet) and much more
easily cultivated, and it has largely replaced black mustard as a
cultivated crop.  Some 250,000 acres of prairie in Canada are planted to
brown and yellow mustard.  Numerous cultivars of this species have been
bred for their lively, nutritious greens, which are especially highly
regarded in Asia, but these are not the cultivars used for seed production.
* Source: Barbara Bassett in 'The Herb Companion' * (August/September 1993
issue) * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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