been squeezed in the hands,...add pine-
kernels, which should be as fresh as
possible, and almonds, and carefully crush
them together after pouring in vinegar....
You willfind this mustard not only suitable
as a sauce but also pleasing to the eye; for
if it is carefully made, it is of an exquisite
brilliance.
— Columella, De re rustica, 1st century CE
Once the pungency has developed, cooking
will drive off and modify the irritant
molecules and so reduce the pungency,
leaving behind a more generic cabbage-family
aroma. Mustard is therefore usually added at
the end of the cooking process.
Other Uses for Mustards In addition to their
chemical defenses, mustard seeds are about a
third protein, a third carbohydrate, and a third
oil. When the seeds are ground, the small
protein and carbohydrate particles and
dissolved mucilage from the seedcoat can coat