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Combine mustard and tahini to taste, thin with very hot water; use
this sauce to dress boiled vegetables. 


Mustard is made from the seeds of the mustard plant, a common annual whose blossoms are the bright yellow color of mustard. In some countries, mustard leaves are also used for cooking. 

Athough mustard paste has been known since antiquity, this condiment received its name much later from the French and their practice of combining the crushed seeds with grape must, hence mustard. 

Under Pope John XXII a special position for mustard-maker was created at the Vatican as a result of the pontiff's fondness for mustard. 

Mustard's flavor ranges from sweet to very spicy according to the other ingredients. Oddly, hot mustard is diluted with cold water and sweet or mild mustard is diluted with hot water. 
chicken, cheese, pork, cabbage, eggs, bread

Use vinegar or leftover wine to make your own mustard by blending it into a paste with powdered mustard and mustard seeds. Experiment with different wines or vinegars, like balsamic, as well as with the addition of dried herbs. Store in small jars–and give to your friends as hostess gifts. 
Pythagoras recommended mustard as a cure for scorpion bites? 

In antiquity mustard was more widely used for medicinal rather than culinary purposes. Its most common use was as a plaster (in paste form) to ease muscular pain. 

(33 gr.)
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