ingredient information
Mustard Seed Yellow Organic
Mustard seeds are the proverbially small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B. hirta/Sinapis alba). In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil. Mustard seeds generally take 3-7 days to germinate if placed under the proper conditions, which include a cold atmosphere and relativly moist soil. Mustard oil can be extracted from the seeds. The seeds, particularly the white ones, can also be ground into a flour, and mixed to a thick paste with a little water to make the condiment mustard. The ground mustard powder is usually mixed with ordinary flour to reduce the strength of the resulting condiment. Other ingredients can be used to mix mustard, for example, sugar, honey, vinegar, wine, or milk. When initially mixed the sauce is mild in flavor, but it develops in time. Strong mustard has a very powerful (and painful) effect on the nasal membranes if eaten carelessly. The whole seeds can be soaked in liquid before grinding to create whole grain mustard. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.