Taste the World: Mustard Seed

Introducing the Taste the World Club, a collaboration between the Scarsdale Public Library and Apiary at the Library.  

Each month we will provide a small amount of a different spice or spice blend from a different part of the world.  Cook with the spice and join us for a Zoom discussion of what we each made.  Participants will share tips, recipes and opinions of how their sampling the spices went. 

For March, we'll be cooking with Mustard Seed.  There are over 40 different varieties of mustard plants, but three are the most popular for culinary use; black, brown, and white mustard seeds typically go into recipes and making mustard. All three varieties are found in the U.S. as well as other parts of the world.

Mustard is the second most-used spice in the United States, as its usage is only exceeded by the peppercorn. And it's no wonder since mustard works well with all types of meats, pork, poultry, and seafood. You may be used to standard yellow prepared mustard, but there are other wonderful varieties of seeds and prepared mustards to experiment with.  All parts of the mustard plant are edible, including the seeds, leaves, and flowers; it is in the same genus as cabbage and turnips and is an annual plant.

You will receive an email with a Zoom link approximately one hour before the discussion begins.