• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

The Culinary Mustards

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • YELLOW OR WHITE MUSTARD: (Sinapis alba). 'Sinapis' is the Greek name for
  • mustard and the word from which the German word for mustard, 'senf', is
  • derived. (The species may also be offered as 'Brassica alba' or 'B.
  • hirta') This is the species whose seed is most commonly used in American
  • prepared mustards. (The brassy yellow color or many prepared mustards
  • comes from the addition of turmeric or other food coloring.) Although some
  • yellow mustard seed is used in English mustards, it is forbidden in the
  • classic Dijon mustards. The seeds, which are a warm beige and somewhat
  • larger than those of black and brown mustards, are sometimes sprouted for
  • use in salads. Plants usually grow 1 to 2 feet tall.
  • BLACK MUSTARD: (Brassica nigra). The seeds of black mustard are dark brown
  • and about 1/16 inch in diameter. The black mustard plant can grow as tall
  • as 10 feet, but 5 or 6 feet is more usual. This is the most pungent of the
  • mustards and a prolific seed producer, but its height and the instability
  • of its pods make it difficult to harvest with machinery. Thus, it is not
  • widely cultivated commercially and is available mostly through specialty
  • stores.
  • BROWN MUSTARD: (B. juncea). Brown mustard seeds are similar in size and
  • color to those of black mustard, but significantly less pungent. The plant
  • is only about half as tall as black mustard (about 4 feet) and much more
  • easily cultivated, and it has largely replaced black mustard as a
  • cultivated crop. Some 250,000 acres of prairie in Canada are planted to
  • brown and yellow mustard. Numerous cultivars of this species have been
  • bred for their lively, nutritious greens, which are especially highly
  • regarded in Asia, but these are not the cultivars used for seed production.
  • * Source: Barbara Bassett in 'The Herb Companion' * (August/September 1993
  • issue) * Typed for you by Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: The Devil's Chili
Categories: Vegetarian, Vegan, Chili
Yield: 6 Servings

1 c Onions; grated
1 Garlic clove; minced
1 Shallot bulb; minced
3 lg Scallions; minced
1 lg Bell pepper; chopped
1 oz Olive or other salad oil
2 qt ;water
1 lb Kidney, pink or pinto beans;
-washed, sorted and soaked
1 lg Bay leaf; crushed
1 ts Miso paste
1 ts Mild or hot curry
1 ts Basil
1 tb Paprika
Chili powder to taste
Salt and pepper to taste
3 lg Tomatoes; chopped, OR
1 cn (15 oz) peeled tomatoes
1 cn (15 oz) tomato sauce

In a large saucepan, saute onions, garlic, shallot, scallions, and green
pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours.
Add tomatoes and tomato sauce. Simmer for 1 hour more or until
fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve
piping hot.

Serves 6 From DEEANNE's recipe files

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?