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Mustard has a hot, pungent flavour. For a simple mustard, mix with equal quantity of cold water and leave to develop its flavour. Flavour and aroma is released when in contact with liquid. Perfect with beef and lamb, great in salad dressings and adds a tang to mayonnaise. Add near the end of cooking...

The black/brown seeds of the mustard plant are hotter than the yellow variety. When heated in oil, these small seeds begin to burst like popcorn and release an aromatic oil, essential to many curries and smoky flavour to lentil dahls. Combine with oil or wine and herbs to create your own mustard. Co...

The yellow seeds of the mustard plant, milder in flavour than black mustard seeds. Mustard is a condiment with many uses: combine with oil or wine and herbs to create your own mustard. Common for adding flavour to pickles, chutneys, sauces, mayonnaise, vinaigrettes and marinades.