date:Apr 15, 2013
ng dill, tarragon, basil and lavender. Mustards water-soluble heat compounds provide spiciness without the lingering heat, as with capsicum.
Sauces with mustard and other subtle flavors are wonderful on oily fish, as well as pork or beef that is well marbled or ground with a reasonable level of fat. Whether used topically on food, as part of a recipe, or as an ingredient in a new product, mustards flavor and functional properties far exceed its common name.