Spice It Up With Mustard!

As a child the only time I would agree to eat mustard was on my hot dog and it was the most slender line of condiment even witnessed. The barest hint of spicy flavor was like a red flag to my tender tongue. My palate is one of the joys of my life and I need not ever disguise food with a plethora of  spices or peppers or sauces being used as an excuse for ingenuity. I now can allow a small hint of this most powerful ingredient because (to me) it has to be one of the most potent and over-used ingredients on the planet. I feel the same about hot chilies and peppers as well … but that is another matter. I do rather enjoy dry mustard and a bit of Dijon included in deviled eggs. Thought you would like to see some of the photographs I found while exploring the fragrant world of the mustard seed.


7 thoughts on “Spice It Up With Mustard!

  1. I agree with you about the overuse of mustard as a condiment but that being said I do enjoy a little with some foods. Did you know that mustard oil contains 93% allyl isothiocyanate (AITC), which helps against the growth of moulds, yeast, listeria, E.coli, and several other food borne pathogens? I have a neighbour who used to grow yellow, brown and oriental mustard on a prairie farm, but has since moved to the coast and shared that fact with me.

    • TiTi! Hello! Miss you! This is good to know about mustard. I use it sparingly and am open to learning more about food subjects. It really helps against the growth of mold, yeast and other bad things? Cool!

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