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White or yellow, brown and black seeds come from the mustard plant,
according to the species. Most commonly found is the creamy yellow type
which is the least pungent. The brown type (or Indian mustard) is stronger
in flavor, while the black mustard seed is the most powerful of all. The
creamy yellow seeds are more widely available, but look for the black and
brown types in Asian and Oriental food shops and delicatessens.

Whole mustard seeds have a pleasant nutty bite to them and can be used to
add piquancy to salad dressing and hot sauces. They are especially good
when served with fish, chicken and pork and are also delicious added to
cole slaw, creamy potato salad, pickles and chutneys. Use mustard seeds
(especially the two hotter varieties) with discretion to begin with,
increasing the amount as you become more familiar with the flavors.

It is the yellow seed which, when processed with black seeds, wheat flour
and turmeric, forms the basis of English mustard. Dry mustard can be used
as it is in cooking, or it may be mixed to a paste with a little cord or
warm water. (For a nice, rich mixture, why not try mixing it with a little
cream or milk?) Once mixed it should be left at least 10 minutes to allow
time for the flavors to develop. It is only when the powder is mixed with a
liquid that the essential oils are released, giving mustard its pungency
and sensation of heat. Remember that made mustard loses its pungency after
a few hours. Jars of prepared mustard, once opened, need using within a few
weeks as the flavor and color will deteriorate.

The variety of ready-prepared mustards come in a bewildering number of
mouthwatering flavors, according to the manufacturer. These can be made
from milled mustard flour, or from coarsely crushed seed (the proportions
of which vary tremendously, depending on the type). Some are mixed with
vinegar, others with grape juice or wine (and sometimes beer), and often
contain various spices, herbs and seasonings, such as honey and
horseradish. German mustard, which is mild and sweet-flavored, is a mixture
of brown and white mustard flour moistened with vinegar and flavored with
various spices. The mild-flavored American mustard (popular with children)
generally uses only yellow mustard seeds with the addition of sugar,
vinegar and salt. Dijon-style mustard, nade from milled, husked black
seeds, is flavored with wine and spices. The pungent and spicy grainy types
of mustard are a mixture of whole, crushed black and yellow seeds with
additional flavorings added for individuality.

Mustards of all types can be used to great effect, not only as a condiment,
but also as a culinary ingredient. They add bite and piquancy to all types
of savory dishes from scrambled eggs, sauces and dressings to deviled
mixtures, barbecued food, soups, casseroles, pastry, scones and cheesy
biscuits.

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