Mustard (condiment) acids denature the enzymes that make the strength-producing compounds. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal. Mustard oil can be extracted from the chaff and meal of the seed. The mustard plant ingredient itself has a sharp, hot, pungent flavor. Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different
Cheong (food) sliced yuja ("Citrus junos"). It is used as a tea base for "yuja-cha" (yuja tea), as a honey-or-sugar-substitute in cooking, and as a condiment. Cheong (food) Cheong () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, "cheong" is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses. Originally, the word "cheong" () was used to refer to honey in Korean royal court cuisine. The name "jocheong" (; "crafted honey") was