date:Apr 15, 2013
Mustard seeds have been used for their flavor and functional properties seemingly since the beginning of time. Mustard predates Biblical history and has long been enjoyed as a spice, herb, cooked vegetable and salad green. Its versatility lends itself to chefs and food scientists alike. These tiny seeds are all muscle. The hearty seed coat (bran) preserves the inner enzymes and oil. When mustard is cracked or ground, it can be used as a natural emulsifier, binder, antimicrobial and organoleptic