**First and foremost, the mustard seed comes from the mustard plant, and this plant is from the crucifer family, which includes broccoli, Brussels sprouts, kale, and cabbage. I hope you like this material, and, as always, if you have any questions/comments/additional sources for me, please post in the comment section below! Enjoy! **This article includes information on the medicinal benefits, culinary uses, and even how to grow your own Mustard Seeds. **Mustard seeds have no aroma or flavor, however, when the seed coat is broken and comes into contact with COLD (not hot) water, a chemical process occurs which then produces the distinctive flavor of the condiment mustard. (3) Black mustard seeds, which was from India, are the smallest and the most potent and spicy of the three. (2) Brown mustard seeds, which are popular in Europe and Asia, sometimes go by the name ‘Chinese mustard’ and are medium size and pungent. They are the largest of the seeds and have the mildest flavor. ** Mustard seeds come in three different forms: (1) White/yellow mustard seeds, which are popular in the United States because they make our typical yellow mustard. For example, the Romans too mustard seeds to Dijon, France, and that city became home to the first commercial mustard business (and everyone has heard of Dijon mustard, right?). They spread the practice throughout their empire. **The ancient Romans were the first to develop the concept of mustard-making. They are both used to make prepared mustards, and you can have lots of fun making combinations of flavors for mustard! **Mustard seeds and powder are among the world’s most popular spices. Welcome to my information on Mustard Seeds! Illustration by Christy Beckwith This is a continuation of my Spice Series.
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