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,
Pressure cooking than stovetop pressure cookers. Foods cook much faster with pressure cooking than with other methods (except for small quantities in microwave ovens). Pressure cooking requires much less water than conventional boiling, so food can be ready sooner. Less energy is required than that of boiling, steaming, or oven cooking. Since less water or liquid has to be heated, the food reaches its cooking temperature faster. Using more liquid than necessary wastes energy because it takes longer to heat up; the liquid quantity is stated in the recipe. Pressure cookers can use much less liquid than the amount required for boiling