Mustard (condiment) of fruits and street food. A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations. Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. Since 2005, packaged food in the European Union must show on its label if it contains mustard. <br> Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, "Sinapis alba"; brown/ Indian mustard, "Brassica juncea"; or black mustard, "Brassica nigra"). The whole, ground, cracked,
Vegetarian Cooking for Everyone years ago, for myself, a single book to inspire me and broaden my culinary imagination: "Vegetarian Cooking for Everyone," by Deborah Madison, .." and "The New Yorker" "found Madison to be a charming and non-threatening psychopomp into the realm of what I imagined to be the half-dead, the eaters of what she frequently calls “plant food,” which, to me, sounded like “fish food.”" "Publishers Weekly" gave a starred review writing "Many have tried to create a reliable, encyclopedic vegetarian cookbook, but few have succeeded. Madison (The Greens Cookbook; The Savory Way) comes through with a weighty volume.." and called it