mustard MANIA

Christensen, Chris
October 2006
Vegetarian Times;Oct2006, Issue 344, p55
This article offers information on mustard. Sunny yellow or golden brown, punched up with horseradish and garlic or delicately laced with honey, fruit and herbs, the array of mustards in the condiment aisle just keeps growing. Barry Levenson, founder of the Mount Horeb Mustard Museum in Mount Horeb, Wisconsin, attributes mustard's long-lasting popularity to the versatility of the mustard plant itself. For instance, Dijon mustard's nose-tickling heat and spicy flavor come from brown mustard seeds mixed with white wine vinegar and vet]us, the juice extracted from unripe green grapes. Gourmet mustards take everyday dishes from simple to sublime.


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