Mustard

A plant with long, flat grasslike leaves and a papery hood around the greenish white or pink flowers grouped together at the end of a long stalk. The stalk rises from the flower bulb made up of many smaller bulbs or cloves.

You can! They are edible. I cook the mustard greens sometimes with garlic and onion, or like you would steam spinach.

You can also add it to soups and stews, if you have other questions about which flowers are edible, the books "the edible flower garden" and "wild plants of *your area*" would be the place to find all sorts of information. The second book is what told me it was OK to eat mustard flowers.

yes. one tablespoon of prepared mustard equals one TEAspoon of ground mustard. remember that substituting a dry ingredient for a wet one changes the expected moisture level of the dish.... add a teaspoon or two of the main liquid to balance this out or add the dry mustard to water, create a paste, the add that to the dish you are making.

good luck

Yes, it has approx. 1120 mg sodium per 100g

It's cheap-similar to ketchup.

Depends on the food if it's canned yes if not it's not

Only if you ask for it, otherwise no.

9#

No. It is a paste (or the dried powder of such) that is formed from seeds of the mustard plant.

i planted mustard greens , it is about 3 in. tall and has turned yellow, what is the problem with it, also is it good to eat when yellow.

Because it has a strong smell and contains erucic acid which is considered a toxin in the Americas and Europe. In large parts of north India however, it is the main oil used for cooking. From Wikipaedia: This oil has a strong smell, a little like strong cabbage, a hot nutty taste, and is much used for cooking in Bengal, Bihar and other areas of India and Bangladesh. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard (Brassica nigra), brown Indian mustard (Brassica juncea), and white mustard (Brassica hirta).

Mustard oil is composed mostly of the fatty acids oleic acid, linoleic acid and erucic acid. At 5%, mustard seed oil has the lowest saturated fat content of the edible oils.

Due to its high content of erucic acid, which is considered noxious, mustard oil is not considered suitable for human consumption in the United States, Canada and the European Union, although mustard oil with a low content of erucic acid is available. In India, mustard oil is generally heated almost to smoking before it is used for cooking; this may be an attempt to reduce the content of noxious substances, and does reduce the strong smell and taste.

In North India, mustard oil is also used for rub-downs and massages (see ayurveda). Massage with the oil is thought to improve blood circulation, muscular development and good texture to human skin; the oil is also antibacterial. To get around the restriction in Western countries, the oil is often sold "for external use only" in stores catering to Indian immigrants.

In India the restrictions on mustard oil are viewed as an attempt by foreign multi-national corporations to replace mustard oil with canola oil, a variety of rapeseed with a low erucic acid content. But for North Indians, mustard oil is not just a cooking medium but it is very much intricately interwoven with their culture. They have been using it for ages and dispute that there is enough evidence for the toxicity of erucic acid, instead maintaining that mustard oil is beneficial to human health because of its low content of saturated fats, ideal ratio of omega-3 and omega 6 fatty acids (15g of omega 3 fats per 100g serve), content of antioxidants and vitamin E, as well as the fact that it is cold pressed (extracted at 45-50 degrees Celsius).

It is a super tiny yellow colored seed spherical in shape

Yellow mustard, like French's, is the most common mustard that is used on hot dogs. It is also the mustard that you see at the hot dog stands in the ballparks. Honey mustard is a good alternative.

Nutrition Information for: Natural Stone Ground Mustard with Herbs by: Tree of Life, Inc., Tree of LifeNutrition Information for: Natural Stone Ground Mustard with Herbs by: Tree of Life, Inc., Tree of Life

This is definitely an opinion based question. I guess those who choose ketchup would say it is better than mustard because it is not as spicy/sharp tasting, it has a sweeter and thicker texture than mustard. But again this is all opinion.

But if you are looking at it health-wise, this statement would be false because mustard would be healthier for you since it has around 3 calories while ketchup has around 15.

Not normally, but it can; if you've vomited while or shortly after consuming it, before.

Your body tends to reject food it considers toxic, and if you ate mustard; and were sick afterward, your body may associate the mustard with the cause; some times, incorrectly.

As a result; when you try to consume mustard at a future time, your system will identify it as the toxin, and attempt to be purged of it. Such instances could cause a nauseating feeling when smelling or tasting the product, and even more so after consuming it. This may cause vomiting to be induced, in some instances.

Bell peppers translates to Spanish as pimientos.

He drinks mustard water to purge and purify himself of his "sins". he thought about Lenina, when he should be thinking about his mother.

Remove the stem completely by ripping it by hand. Then cut the remaining leaf into 1-2 inch squares.

If the mustard is only providing flavor, then mustard powder can substitute for it--though the flavor will be different and less complex, because dijon has a variety of ingredients. If the mustard is an important component of the recipe, though, providing bulk or moisture, or if the recipe is for a baked dish, the chemistry/makeup of the dish could be effected negatively.

You should use a prepared mustard. They are sold in the condiment section right next to yellow mustard and will be clearly marked "whole grain" on the label. It is darker and looks like it has seeds in it.

pineapple preserves horseradish and yellow mustard

I work at Texas Roadhouse. The only vinagrette dressing we have is Italian.

I hope it's what you're looking for.

We make all the side and dressings and sauces drom scratch.

Texas Roadhouse Italian Salad Dressing

1/2 cup white vinegar

1/3 cup water

1/3 cup vegetable oil

1/4 cup corn syrup

2 1/2 tablespoons romano cheese, grated

2 tablespoons dry pectin

2 tablespoons eggs or egg substitute, beaten

1 1/4 teaspoons salt

1 teaspoon lemon juice

1/2 teaspoon garlic, minced

1/2 teaspoon dried parsley flakes

1 pinch dried oregano

1 pinch red pepper flakes, crushed

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds.

Chill at least 1 hour.

Yields: 1 1/2 cups.

09/01/09 UPDATE: This is not the recipe. This is more like a Cesar dressing. I tried this recipe just to test it. NOT IT! Still looking though.