Mustard being spread on bread.

Mustard is used as a culinary term, referring to seeds or leaves of the mustard plant, or preparations made from them. Image File history File links Download high resolution version (2055x1578, 339 KB) Bread with mustard. ... Image File history File links Download high resolution version (2055x1578, 339 KB) Bread with mustard. ... For the plant and spice of the same name, see the article on mustard. ... Species See text The mustards are several plant species in the genus Brassica whose proverbially tiny mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into a condiment also known as mustard. ...

Prepared mustard

Small packets of ketchup and mustard.

Prepared mustard is a thick condiment, a yellow or yellow-brown paste with a sharp taste that is prepared from the ground mustard seeds, by mixing them with water, vinegar or other liquids, and adding ingredients such as flour. A strong mustard can cause the eyes to water, burn the palate and inflame the nasal passages. For this reason, mustard is an acquired taste. Download high resolution version (776x768, 56 KB) Heinz ketchup and mustard Photo by renato2004. From www. ... Download high resolution version (776x768, 56 KB) Heinz ketchup and mustard Photo by renato2004. From www. ... Arbys sauce Bold textExamples of condiments include: Arbys sauce Belacan Brown sauce Chili oil Chutneys Cocktail sauce Fish sauce Fry sauce Horseradish sauce Hot sauces based on chili, including Tabasco sauce Ketchup Lettuce Mixed pickle MSG Mustard Pepper Raita Red pepper flakes Relish Remoulade Salsa Salt Sauerkraut (sometimes... Taste is one of the most common and fundamental of the senses of animals. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... A liquid will assume the shape of its container. ... Look up flour in Wiktionary, the free dictionary. ... This article or section does not cite its references or sources. ... The palate is the roof of the mouth in humans and vertebrate animals. ... Human nose in profile You may be looking for Nose, a town in Japan, or The Nose, a story by Nikolai Gogol and an opera by Dmitri Shostakovich. ...

The Romans most likely developed the prepared mustards we know today. They mixed unfermented grape juice, known as "must", with ground seeds (called sinapis) to form mustum ardens, or "burning must". For other senses of this name, see Roman Empire (disambiguation). ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Must is the juice of freshly pressed grapes, prior to fermentation into wine. ...

There are many varieties of mustard, which vary in strength and flavour. Places known for their mustard include Dijon (strong) and Meaux in France, and Norwich in the United Kingdom. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged. Location within France Street in the centre of Dijon Arc de triomphe known as the Porte Guillaume, on Place Darcy in the centre of Dijon Dijon and suburbs Dijon ( (help· info)) is a city in eastern France, the préfecture (administrative capital) of the Côte-dOr département... Meaux is a commune in the metropolitan area of Paris, France. ... Norwich (pronounced variously Norritch, Norridge) is a city in East Anglia, in Eastern England, and the regional administrative centre and county town of Norfolk. ... The Free State of Bavaria  (German: Freistaat Bayern), with an area of 70,553 km² (27,241 square miles) and 12. ...

Colman's English Mustard jar

Dijon mustard is not covered by a Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI) under the auspices of the European Union; thus, while there exist major mustard plants in Dijon and suburbs, most Dijon mustard is manufactured outside of Dijon. Dijon mustard is simply a method of preparing ground mustard seeds, using brown mustard. Nor does "Dijon mustard" have an origin in medieval monasteries: in 1856, Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for the older vinegar. Mustards are often prepared with some subsidiary spices like cloves, but in the past adulterants were so commonplace that in 1658 French law proscribed all mustard-making for sale except from certified makers. Image File history File linksMetadata Download high resolution version (1932x2576, 1968 KB) Summary I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Image File history File linksMetadata Download high resolution version (1932x2576, 1968 KB) Summary I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... 1856 was a leap year starting on Tuesday (see link for calendar). ... Verjuice (verjus in French) is a very acidic juice made by pressing unripe grapes. ... This article is about spices, the word clove is also used to describe a segment of a head of garlic and a clove hitch is a useful kind of knot. ... Adulterants are chemical impurities or substances that by law do not belong in a food or pesticide. ... Events January 13 - Edward Sexby, who had plotted against Oliver Cromwell, dies in Tower of London February 6 - Swedish troops of Charles X Gustav of Sweden cross The Great Belt (Storebælt) in Denmark over frozen sea May 1 - Publication of Hydriotaphia, Urn Burial and The Garden of Cyrus by...

Mustard is most often used as a condiment on meat, especially cold meats such as ham; the French like strong Dijon mustard with steak. It is also used as an ingredient in mayonnaise and vinaigrette, in marinades and barbecue sauce. Honey mustard is most often used as a topping for sandwiches and as a side for dipping french fries, onion rings, and other finger foods. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mayonnaise is a thick, creamy sauce, usually of a white or light yellow color. ... The word vinaigrette (from the French language) can refer to: An emulsion of vinegar (or sometimes lemon juice) and vegetable oil, often flavored with herbs, spices, and other ingredients. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... barbeques make nice food mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!! i like food so therefore i like barbeques! i also like men lol ... This article or section does not cite its references or sources. ... French fried potatoes (North America; often shortened to French fries or fries) or chips (outside North America) are long pieces of potato that have been deep-fried. ... Onion Rings Onion rings are a type of fast food commonly found in the United States, Canada, and other places. ... —Cleopatra, in Shakespeares Antony and Cleopatra, 1606 A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... A bottle of olive oil. ...

Mustard is a popular accompaniment to hot dogs, along with ketchup and relish. Lesser condiments include diced onions and banana peppers. A large hot dog with ketchup A hot dog is classified as a type of sausage or, alternatively, a sandwich on a suitably shaped bun with the sausage and condiments on it. ... Organic Ketchup, a 21st century condiment Ketchup (or catsup) is a popular condiment, usually made with ripened tomatoes. ... A relish is a cooked or pickled sauce, usually made with vegetables or fruits, generally used as a condiment. ... For the parody newspaper, see The Onion. ...

Popular brands of mustard are Plochman's (since 1852), French's (Robert Timothy French, 1880), and Gulden's in the United States; Amora and Maille (since 1747) in France; and Colman's (Jeremiah Colman, 1804) in the U.K. 1852 was a leap year starting on Thursday (see link for calendar). ... 1880 (MDCCCLXXX) was a leap year starting on Thursday (see link for calendar). ... Colmans is a UK manufacturer of mustard, based in Norwich, Norfolk. ... 1804 was a leap year starting on Sunday (see link for calendar). ...

Mustard was not popular in American cooking until mild "mustard sauce" using white (actually yellow) mustard seeds, with some additional turmeric for bright yellow coloring, was made commercially available. "Honey Dijon", which is made from the combination of Dijon mustard and honey, appeals in the U.S. to a national taste for sweetness in unexpected sources. In the U.S., very mild prepared mustard is often used as a condiment in combination with ketchup. Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ... Honey honey comb A capped frame of honeycomb Honey is a sweet and viscous fluid produced by honeybees and other insects from the nectar of flowers. ... Organic Ketchup, a 21st century condiment Ketchup (or catsup) is a popular condiment, usually made with ripened tomatoes. ...

Mustard is generally sold in glass jars or plastic bottles. Any mustard which is stored for a long period of time is prone to separation, causing mustard water. Shaking a closed jar/bottle prior to opening is recommended. The word jar has several meanings: A jar is a wide-mouthed container typically made of glass or earthenware designed to hold a fluid. ... In chemistry and chemical engineering, a separation process is a process that transforms a mixture of substances into two or more compositionally-distinct products. ...

The Mount Horeb Mustard Museum in Mt. Horeb, Wisconsin has the largest collection of prepared mustards in the world. The Mount Horeb Mustard Museum is a quirky museum in Mount Horeb, Wisconsin devoted to all things mustard. ... Mount Horeb is a village located in Dane County, Wisconsin. ...

Mustard greens

Mustard greens (also known as green mustard cabbage), the leaves of the Indian mustard plant (Brassica juncea), are one of the greens considered to be an essential element in soul food. They are more pungent than the closely-related Brassica oleracea greens (kale, cabbage, collard greens, et cetera) and are very frequently mixed with these milder greens in a dish of "mixed greens", which can also often include wild greens such as dandelion. As with other greens in soul food cooking, they are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are also extremely high in Vitamin A and Vitamin K. Brassica juncea -- Mustard greens. ... Binomial name Brassica juncea (L.) Czern. ... Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Soul food is an ethnic cuisine, food traditionally eaten by African Americans of the Southern United States. ... Binomial name Brassica oleracea L. See also cabbage Brassica oleracea or Wild Cabbage, is a species of Brassica native to coastal southern and western Europe, where its resistance to salt and lime but intolerance of competition from other plants typically restricts its natural occurrence to limestone sea cliffs. ... Curly kale Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. ... Coronary artery bypass surgery is sometimes pronounced Cabbage(s). See also Cabbage car. ... Cultivar Group Brassica oleracea Acephala Group Collard greens (also called collards or borekale) are a group of loose-leafed cultivars of Brassica oleracea Acephala Group, grown for their large, dark-colored greens and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, and in many parts of... Species See text. ... Ham hocks are essential ingredients in soul food and other forms of Southern country cooking. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Retinol, the dietary form of vitamin A, is a fat-soluble, antioxidant vitamin important in vision and bone growth. ... Vitamin K denotes a group of 2-methilo-naphthoquinone derivatives. ...

Chinese and Japanese cuisines make much more use of mustard greens. A large variety of B. juncea cultivars are grown and enjoyed, such as zha cai (tatsoi), mizuna, juk gai choy, and hseuh li hung. Asian mustard greens are generally stir-fried or pickled. A South-East Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. A cultivar is a cultivated variety of a plant species. ... A bowl of zha cai cut into thick strings Zhà cài (Chinese: 榨菜; literally pressed vegetable) is a type of preserved, or pickled mustard originating from the Sichuan region of China. ... Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ... Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... Binomial name Tamarindus indica The Tamarind (alternative name Indian date, translation of Arabic تمر هندي tamr hindī) is a tropical tree, originally from east Africa but now introduced into most of tropical Asia as well as Latin America. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ...

Arbys sauce Bold textExamples of condiments include: Arbys sauce Belacan Brown sauce Chili oil Chutneys Cocktail sauce Fish sauce Fry sauce Horseradish sauce Hot sauces based on chili, including Tabasco sauce Ketchup Lettuce Mixed pickle MSG Mustard Pepper Raita Red pepper flakes Relish Remoulade Salsa Salt Sauerkraut (sometimes... A herb (pronounced hurb in Commonwealth English and urb in American English) is a plant grown for culinary, medicinal, or in some cases even spiritual value. ... Seasoning is the process of adding flavours, or enhancing natural flavour of any type of food. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... This article or section does not cite its references or sources. ... A Pizza Margherita made in Naples (Napoli), Italy. ... Binomial name Persea americana Mill. ... Barbecue sauce is a type of sauce which is frequently poured onto meat while being grilled or barbecued and/or used as a dipping condiment afterwards. ... Binomial name Capsicum annuum L. Bell pepper is cultivar of the species Capsicum annuum, as are the jalapeño and pimento. ... Blue Cheese Dressing is a popular salad dressing in the United States. ... Butter is commonly sold in sticks (pictured) or small blocks, and often served using a butterknife. ... Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process. ... Binomial name Apium graveolens L. Celery (Apium graveolens dulce) is a herbaceous biennial plant in the family Apiaceae, native to the coasts of western and northern Europe, most commonly in ditches and saltmarshes. ... Cheese is a food made from the curdled milk of cows, goats, sheep, buffalo or other mammals. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Binomial name Allium schoenoprasum Regel & Tiling Chives (Allium schoenoprasum) are a species of flowering plant in the onion family Alliaceae, native to Europe and Asia. ... Cocktail sauce in its simplest form is ketchup mixed with prepared horseradish. ... Binomial name Syzygium aromaticum (L.) Merrill & Perry Cloves (Syzygium aromaticum, syn. ... Binomial name Coriandrum sativum L. Coriander (Coriandrum sativum), also commonly called cilantro, is an annual herb in the family Apiaceae. ... Binomial name Cucumis sativus L. The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ... Binomial name Anethum graveolens L. Dried Dill-umbel Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. ... This article needs to be wikified. ... Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ... This article or section does not cite its references or sources. ... Guacamole Guacamole is an avocado-based relish or dip originating from the time of the Aztecs. ... Honey honey comb A capped frame of honeycomb Honey is a sweet and viscous fluid produced by honeybees and other insects from the nectar of flowers. ... Binomial name Armoracia rusticana P.G. Gaertn. ... Italian dressing in United States cooking is a vinaigrette-type salad dressing consisting of an emulsion of water, oil, vinegar or lemon juice, salt, pepper, minced onions and bell peppers, and a variety of herbs and spices including garlic, oregano, fennel, and dill. ... Binomial name Capsicum annuum The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. ... Look up jelly in Wiktionary, the free dictionary. ... Organic Ketchup, a 21st century condiment Ketchup (or catsup) is a popular condiment, usually made with ripened tomatoes. ... Binomial name Lactuca sativa L. Lettuce is a temperate annual or biennial plant most often grown as a leaf vegetable. ... Margarine, as a generic term, can indicate any of a wide range of butter-substitutes. ... Mayonnaise is a thick, creamy sauce, usually of a white or light yellow color. ... Mole (IPA: /ˈmo. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Mustard seeds are small, about 1mm in diameter. ... Binomial name Olea europaea L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian... A bottle of olive oil. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... Species Parsley (Petroselinum crispum) is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. ... Peanut Butter in a jar Peanut butter is a food product usually made of of roasted and ground peanuts, usually salted and sometimes sweetened. ... A jar of pickled cucumbers. ... Binomial name Ananas comosus (L.) Merr. ... Raita is an Indian condiment based on yogurt. ... Ranch dressing is an American salad dressing and vegetable dip made of milk or sour cream, mayonnaise, and minced green onion, along with other seasonings. ... A relish is a cooked or pickled sauce, usually made with vegetables or fruits, generally used as a condiment. ... Remoulade is a popular condiment in many countries, and was invented in France. ... Russian dressing is a salad dressing composed of a base of mayonnaise or yogurt with ketchup, pimentos, and chives and/or other spices added. ... —Cleopatra, in Shakespeares Antony and Cleopatra, 1606 A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. ... Note: This page contains IPA phonetic symbols in Unicode. ... Sauerkraut and sausage on a plate is finely sliced white cabbage fermented by various lactic acid bacteria including Leuconostoc, Lactobacillus and Pediococcus. ... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Steak sauce is a generic term used in the United States for meat sauces. ... The classic Tabasco red pepper sauce Tabasco® is the trademarked brand name for a hot pepper sauce that is a well-known table condiment. ... Tartare sauce (Commonwealth English) or Tartar sauce (North American English) is a thick white sauce made from mayonnaise and finely chopped vegetables, usually including pickled gherkins, capers, olives and pickled onions. ... Thousand Island dressing is a variety of salad dressing most commonly made of, primarily, mayonnaise, ketchup, and a mixture of finely chopped vegetables, most often pickles, onions, bell peppers, and/or green olives; chopped hard-boiled eggs are also common. ... Binomial name Solanum lycopersicum L. The tomato (Solanum lycopersicum) is a plant in the Solanaceae or nightshade family, native to Central and South America, from Mexico to Peru. ... Genera Aframomum Amomum Elettaria The name cardamom (sometimes written cardamon) is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. ... A large red cayenne Cayenne pepper is a very hot red powder used to flavor dishes; its name comes from the city of Cayenne in French Guiana. ... Chile Powder for sale in Bolivia Chile powder is the ground, dried fruit of one or more varieties of chile pepper, most commonly red pepper or cayenne pepper, both of the species Capsicum Annuum. ... Chili powder (also called chili mix) is a spice mix consisting of various ratios of dried ground chile peppers, cumin, garlic and oregano. ... Binomial name Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India as a means of approximating the taste of Indian cuisine at home. ... Garlic powder is a spice, or powder, made from pounding garlic. ... Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region east to India. ... Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not most cuisines of the world. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name Citrus × limon (L.) Burm. ... Binomial name Glycyrrhiza glabra L. Liquorice (Br. ... Wikibooks Cookbook has more about this subject: Onion powder Onion powder is a spice used in cooking. ... Species C. annuum (incl. ... The chemical structure of saccharin. ... This article or section is in need of attention from an expert on the subject. ... Species About 150 species, including: Stevia eupatoria Stevia ovata Stevia plummerae Stevia rebaudiana Stevia salicifolia Stevia serrata Stevia (also called sweetleaf, sweet leaf or sugarleaf) is a genus of about 150 species of herbs and shrubs belonging to the Asteraceae (sunflower) family, native to subtropical and tropical South America and... Magnified view of refined sugar crystals. ... Tomato paste is a thick paste made from ripened tomatos with skin and seeds removed. ... pasta served with tomato sauce Tomato sauce is a condiment made with tomatoes, and sometimes also Meat, onions, basil, salt, oil, garlic, vodka and various spices. ... Binomial name Tamarindus indica The Tamarind (alternative name Indian date, translation of Arabic تمر هندي tamr hindÄ«) is a tropical tree, originally from east Africa but now introduced into most of tropical Asia as well as Latin America. ... Binomial name Artemisia dracunculus L. Tarragon or dragon (Artemisia dracunculus) is a perennial herb, a member of the daisy family (Asteraceae) and a close relative of wormwood. ... For other uses, see vanilla (disambiguation). ... Vinegar is often infused with spices or herbs—as here, with oregano. ... Binomial name Sinapis alba White mustard (Sinapis alba) is a plant of the family Cruciferae. ... 1900 advertisement Worcestershire sauce (IPA / ) also known as Worcester sauce (IPA ) is a widely used fermented liquid condiment. ... Binomial name Pimpinella anisum L. Anise or Aniseed, less commonly anís (stressed on the second syllable) (Pimpinella anisum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region and southwest Asia. ... Binomial name Ocimum basilicum L. Basil (Ocimum basilicum) of the Family Lamiaceae is also known as Albahaca, St. ... bay leaves Bay leaf (plural bay leaves) are the aromatic leaves of several species of the Laurel family (Lauraceae). ... Binomial name Trigonella foenum-graecum L. Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. ... Binomial name Foeniculum vulgare Mill. ... Binomial name Origanum majorana L. Marjoram (Origanum majorana, Lamiaceae) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. ... Species See text The true mints (genus Mentha) are perennial herbs in the Family Lamiaceae. ... Species About 100 species, including: Myristica argentea Myristica fragrans Myristica malabarica The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. ... Binomial name Origanum vulgare L. Oregano (Origanum vulgare) (Catalan: orenga, Spanish: orégano, Portuguese: orégão, Italian: origano) is a spicy, Mediterranean, perennial herb, particularly common in Greek and Italian cuisines. ... Binomial name Capsicum annuum L. Paprika, Capsicum annuum, is a sweet-to-mildly hot cultivar of the chile pepper of the family Solanaceae. ... Binomial name Mentha × piperita L. Peppermint (Mentha × piperita) is a (usually) sterile hybrid mint, a cross between Watermint (Mentha aquatica) and Spearmint (Mentha spicata). ... Binomial name Rosmarinus officinalis L. Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves that are used in cooking, yet when burned gives off a distinct mustard smell. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Binomial name Salvia officinalis L. Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. ... Binomial name Smilax regelii Killip & Morton Sarsaparilla (Smilax regelii and other closely related species of Smilax) is a vine that bears roots with many useful properties. ... Species Sassafras albidum Sassafras tzumu Sassafras is a genus of two species of deciduous trees in the family Lauraceae, native to eastern North America and eastern Asia. ... Binomial name Mentha spicata Crantz Spearmint (Mentha spicata, syn ), yields an aromatic and carminative oil, referred to as oil of spearmint. Many people use the name scotch spearmint for gingermint (Mentha x gracilis, syn ), a hybrid of spearmint and wild mint (Mentha arvensis). ... Species hortensis (summer savory) montana (winter savory) viminea (serpentine savory) Savory is an herb, of the genus Satureja, best known for flavoring beans. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ... Species About 350 species, including: Thymus adamovicii Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus doerfleri Thymus glabrescens Thymus herba-barona Thymus hirsutus Thymus hyemalis Thymus integer Thymus lanuginosus...

External links

• Global Gourmet: Michele Anna Jordan on the history of a condiment
• What Makes Mustard So Mustardy? (from The Straight Dope)
• Nutrition information for mustard greens and prepared mustard.
• World's Healthiest Foods: Mustard
• The expression "cut the mustard"
• UCLA, Medicinal spices: Mustard
• The Mount Horeb (Wisc.) Mustard Museum
• Description of the many different edible types of mustard greens, on innvista.com
• Recipe for honey mustard
• Recipe for honey mustard dressing
• The Golden History of Dijon Mustard