Mustard seed, one of the oldest of spices, adds warmth and heat to your dishes. It's spicy, peppery flavor goes well with other pungent spices like garlic and chilies.
Use mustard in any dish where you want to add heat. It's helpful to know that mustard doesn't become really hot until a non-acid liquid (preferably cold) is added to the seed. (Water will release the heat, but vinegar won't, for example.) The best way to fully release the flavor, then, is to mix the seed with warm water for about ten minutes before adding it to a recipe. To stop the development of the flavor, on the other hand, you can add an acidic liquid, like lemon juice, vinegar, or wine, to your recipe.
Yellow Mustard Seed Ground
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A wide variety of dishes from a host of different cuisines utilize the pungent flavor of mustard seed powder. Roasted vegetables such as tomatoes and beans can be enhanced with a little mustard. Simple rice can have mustard added, making it a more interesting side dish. Fish and meats can use an herb and spice mix including ground mustard seed as a coating for the meat, which cooks and caramelizes down to a wonderful succulent crust. An inexpensive yet flavorful dinnertime slow cooker standby of Red Beans and Rice will typically use mustard as a seasoning. Mustard can also be added to spice rub mixes that are used in preparing barbecued meats such as ribs. Curries rely on mustard for its piquant flavor. Pickle recipes of all varieties use organic mustard seed as one of the main pickling spices.