A gardener’s MISCELLANY
This week it’s:
Condiments of heat!
We look at some of the hot stuff we use as food
ON the first Saturday in August each year, the world comes together in one glorious unified event – International Mustard Day! As a child, I couldn’t abide mustard. It burnt the tongue, and ruined the taste of food. Now, it is, for me, one of life’s essentials. As we age, our taste buds become less keen, yet our palates become advanced, with variety and flavour being more important: hot foods, like mustard, are much more appealing.
So now, my ‘mustard cupboard’ contains at least six different kinds! Let’s take a look at mustard, and some other hot condiments.
■ I’m not including chilli peppers, and other members of this family, as I’ve covered these before.
English in the extreme
ENGLISH mustard is made from the seeds of a mustard plant. There are three different plants grown for the commercial mustard industry: white or yellow mustard (), brown mustard () and). The seeds are harvested just prior to the seed pods becoming ripe, and bursting open.
