Mustard seeds

Since early times mustard has played in history as in literature a role. Darius III. from Persia sent a bag of sesame seeds to Alexander the Great, to demonstrate the number of his soldiers. Alexander answered it with mustard seeds, which not only represented the size of his army but also the strength.
There are three types of mustard seeds: white, black/ brown mustard seeds and Sarepta.
* White mustard is actually dyed bright yellow and slightly larger than the other two types. Before use, the bright outer shell of the grains is removed. The plant is almost 60 cm high. From the bright yellow flowers develop seed pods growing horizontally, each with about six seeds.
* Black mustard: The plant is about 90 cm high and let the seeds usually fall to the ground, why is only harvest with hands is possible. The bright yellow flowers are small and close to the central stalk sit upright pods, each with 12 seeds.
* Sarepta Mustard: Mustard has replaced almost black, although black mustard seeds have a much stronger flavor. The color of the grains varies between light and darker brown.
Mustard seeds are mostly odorless. The burning abrasiveness of mustard develops only when the grains are crushed and mixed with water. White mustard seeds are initially sweet and mild flavoured. Sarepata-mustard taste, because the outer shell, first bitter, then developed the biting sharpness. This also applies to black grains: they are biting sharp.
Mustard is an indispensable spice. The white mustard seeds are used for loading, Serapta mustard is used throughout India for curry powder. Mustard seeds can be fried in hot oil (always with a lid, as they jump), until they pop and turn graym so mixed under a variety of salads, vegetable dishes. Furthermore, they fit well with various sauces and marinades, fish and meat dishes and the famous Hungarian sausage "kolbász".

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