Origin: Canada, United States, India
Aroma: Characteristic with a hint of horseradish
Flavor profile: Pungent, bitter and slightly sour
History: The name history is derived from latin words meaning burning must. It was used medicinally long before in a culinary application. It was a cure for scorpion stings, toothaches, and other ailments. Greeks were the first to use mustard as a food, by grinding it and mixing with wine to turn it to a paste, much like what you have in a bottle in your fridge.
Farming and harvesting: Mustard plants grow tall stalks in summer. The stalks will then flower. After those flowers wither and fall off, long pods of mustard seeds form. They are harvested just after they yellow, before the pods begin to split open by cutting just below the pod. The pods are then easily split open to collect the seeds inside.
Culinary applications: The pure forms of mustard can be made into honey mustard, or any other variation of mustard, dips, and sauces.
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