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Mustards in general

 

Description: Mustard is a thick condiment, a yellow or yellow-brown paste with a sharp taste that is prepared from the ground seeds ... more
Mustards in general ... of mustard plants (white or yellow mustard or Sinapis hirta, brown or Indian mustard or Brassica juncea, and black mustard or Brassica nigra), by mixing them with water, vinegar or other liquids, and adding ingredients such as flour. A strong mustard can cause the eyes to water, burn the palate and inflame the nasal passages. For this reason, mustard can be an acquired taste for some.

Newest Review: ... it: * The scientific name for black mustard is Brassica and for white mustard it's Brassica Alba ~ Mustard Day is the first ... more

 ... Saturday of August each year * It is one of the world's most ancient spices and oldest known condiments. ~ It's name comes from the Latin words "mustum ardens" which means "burning wine" * It has been around for over 5000 years! ~ It's first use was as a cure for tooth ache, aid digestion and clear the sinuses * In Denmark and India it is thought that one can ward off evil spirits by spreading mustard seed around the exterior of the home. ~ Mustard flour can be sprinkled in your socks to help p...more

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Books Price Comparison

Honey Mustard: Volume 2 (Honey Mustard) by Ho-Kyung Yeo - TokyoPo
Pages: 184, Paperback, TokyoPop - Books/Subjects/Comics & Graphic ...
£ 4.54 Postage & Packaging: refer to shop website
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Honey Mustard: Volume 3 (Honey Mustard) by Ho-Kyung Yeo - TokyoPo
Pages: 184, Paperback, TokyoPop - Books/Subjects/Young Adult - Bo ...
£ 4.54 Postage & Packaging: £ 2.75
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Honey Mustard: Volume 4 (Honey Mustard) by Ho-Kyung Yeo - TokyoPo
Pages: 184, Paperback, TokyoPop - Books/Subjects/Comics & Graphic ...
£ 4.54 Postage & Packaging: refer to shop website
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Honey Mustard Vol 1 (Honey Mustard) by Ho-Kyung Yeo - TokyoPop
Pages: 176, Paperback, TokyoPop - Books/Subjects/Comics & Graphic ...
£ 4.54 Postage & Packaging: refer to shop website
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Gourmet Mustards: The How-Tos of Making & Cooking with Mustards (
Pages: 116, Edition: Revised, Paperback, Sibyl Publications - Boo ...
£ 4.02 Postage & Packaging: £ 2.75
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Format: paperback, Publisher: Tim Coates, ISBN: 0117024473
First World War battles conjure up images of cold, muddy trenches ...
£ 5.59 Postage & Packaging: £ 2.75
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Format: Hardback, ISBN: 9781841642475
Pages: 32, Hardcover, Mustard - Books/Subjects/Sports, Hobbies & ...
£ 3.98 Postage & Packaging: £ 2.75
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robinlawrie
Crowned Review Mustards in general: One tablespoon will stop hiccups! (865 words)
by robinlawrie - written on 25.11.01 (Very useful, 1340 readings)
Rating:

Jeremiah Colman was once asked to sum up the secret of his success and how he made a fortune out of such a humble thing as mustard. His reply was that he made his money from the mustard that people threw away on the sides of their plate. There just has to be a moral there somewhere. In 1804 he was a flour miller and decided to try his hand at the milling and packaging of mustard. Such was his success and such was the popularity of his product, that he was forced to expand, and became the largest maker of mustard in the country. Today it is prepared in very much the same way that Jeremiah Colman invented. They use two types of mustard seed, one white and ...

lamorna
Crowned Review Cut The Mustard (1854 words)
by lamorna - written on 08.11.01 (Very useful, 416 readings)
Rating:

“A tale without love, is like beef without Mustard; an insipid dish” Anatole France It was tradition. Every Sunday lunchtime, along with the roast topside of Beef, Yorkshire pudding, roast parsnips, roast potatoes, sprouts, peas and rich beef gravy, with tinned peaches and custard to follow; the weekly ritual of mixing the dry Colman’s mustard to a paste. The famous trademark, the instantly recognisable mustard yellow tin, full of mustard yellow powder, with the Bulls Head on the front and the red lettering announcing ‘Colman’s Mustard’ As if there was any other! We didn’t have the ready made when I was a ...

Sexy+Kay
Crowned Review Mustards in general: Hot & Strong Enough To Make Your Eyes Water (1293 words)
by Sexy Kay - written on 04.01.02 (Very useful, 266 readings)
Rating:

Phew! I like it hot. You must know the feeling, surely, when the warmth gradually builds and your brow starts to become quite damp. The cheeks seem to take on an independent glow and your neck tingles as droplets of moisture form. Heaven! Now French and Greek are all very well, and even American and German for that matter, but nothing compares to the English. I know we're probably supposed to be European, or maybe British, but at times it's good to be English. No wonder Sven and Michael Owen chose England. Let's be proud, we have the best mustard in the world. The others are hardly in the picture with their insignificant, khaki coloured, ...

 

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Mustards in general