- Mustard (condiment) - Wikipedia
The taste of mustard condiments ranges from sweet to spicy Mustard is commonly paired with meats, vegetables, and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs It is also used as an ingredient in many dressings, glazes, sauces, soups, relishes, and marinades
- Your Guide to All Mustard Types - Serious Eats
The mildest mustards with the longest shelf life are made with yellow mustard seeds and plenty of vinegar, while the hottest mustards are made with black or brown mustard seeds and cold water
- Mustard | Definition, Types, Plants, Facts | Britannica
Mustard, condiment made from the pungent seeds of either of two main herbs belonging to the family Brassicaceae Both white, or yellow, mustard and brown mustard are widely used as a condiment with various foods, particularly cold meats, sausages, and salad dressings
- 16 Different Types of Mustard (and How to Use Them)
Whether you’re tired of the same old mustard you have in your refrigerator and want to expand your palette or you’re simply curious about what else is out there, we’ve put together a comprehensive guide on 16 different types of mustard
- Gourmet Alaskan Moosetard Mustard, Bearinade Sauces, Lead Dog . . .
Gourmet Alaskan Moosetard Mustard, Bearinade Sauces, Lead Dog BBQ Sauce and Rub, Denali Sp’ices and Alaska Frost Sugars Welcome to Moosetard We specialize in unique gourmet coarse ground mustards and strive to keep our flavors as unique and wild as Alaska
- Everything Youve Ever Wanted to Know About Mustard
Mustard, known as moutarde in French, is most commonly known as a prepared condiment sold in jars or bottles This spreadable product is a mixture of dried mustard seeds (whole or ground into a powder), water, vinegar, or other liquids
- The Benefits of Mustard, According to Dietitians - Martha Stewart
Dieticians explain the health benefits of mustard, including the jarred condiment, mustard seeds, mustard greens, and mustard oil The most healthy type of mustard—and the least healthy type—may surprise you
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