Citazione:
Originalmente inviato da lorenzo63
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ma si, quella delle bancarelle di londra,per darsi un tono ci scrivono anche digione, ma
Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, mayonnaise or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright-yellow to dark-brown.
English Mustard is among the strongest, made from only mustard flour, water, salt and, sometimes, lemon juice; but not with vinegar.
French Mustard, or Moutarde de Dijon, has added vinegar, and is milder.
German Mustard or Senf is milder still.[1]
Homemade mustards are often far hotter and more intensely flavored than commercial preparations.[2]
A strong mustard can cause the eyes to water, sting the palate, and inflame the nasal passages and throat. 
(ndr...é il suo buono
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Mustard can also cause allergic reactions: Since 2005, products in the European Union must be labelled as potential allergens if they contain mustard.[3] Commonly paired with meats and cheeses, mustard is also a popular addition to sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, the Caribbean, northern Europe, the British Isles, the Balkan States, Asia, North America, and Africa,[4] making it one of the most popular and widely used spices and condiments in the world.
