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Description
Kosher
Brassica species
The hot, tangy flavor of mustard is most familiar in prepared condiments. Also try the ground seed in sauces, dips, dressings, and egg and cheese dishes. Ground mustard has no aroma when dry, but will develop its sharpness about 10 minutes after moistening.
Brassica species
The hot, tangy flavor of mustard is most familiar in prepared condiments. Also try the ground seed in sauces, dips, dressings, and egg and cheese dishes. Ground mustard has no aroma when dry, but will develop its sharpness about 10 minutes after moistening.
