Mustard

From left to right: [Sinapis alba (white); Brassica hirta (oriental); Brassica juncea (brown); Brassica nigra (black)]

Introduction

The mustard, a hardy plant that produces small yellow flowers, has numerous uses and has been known for over thousands of years. The English version of its name originated from the Latin word mustun ardens meaning "burning must" as ground mustard seeds used to be mixed with grape must, which is fermented grape juice.

The mustard was the only spice that the people in medieval Europe could afford to use to liven up their bland diet. Then a Portuguese navigator, Vasco da Gama brought it to the East and came back with an exchange of more exotic spices, thus causing the slide of popularity of mustard.

Facts about the Humble Plant

• Black mustard is indigenous to Southern Europe and temperate western Asia while the brown mustard originated from India. White mustard has long been adapted to be cultivated in Europe and North America and is currently grown in most temperate countries.
  
• Mustard seeds have practically no smell unlike most other spices.
  
• The brown mustard seed has a bitter, hot and fragrant taste while the whites ones gives a sickly sweet taste. The black seeds have strong and sharp flavour. Whites seeds are normally use to pickle foods while brown seeds are an indispensable part of Southern Indian cooking. They are usually heated in scalding oil before being added to a dish to bring out their distinct nutty flavour.

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Cinnamon

[Cinnamomum verum / Cinnamomum zeylanicum]

Introduction

An evergreen tree with pale yellow flowers and dark blue flowers, the cinnamon tree produced one of the most sought after spices in the 15^th and the 16^th century. Cinnamon is native to Sri Lanka and is the dried bark of a tree of the laurel family. Sri Lanka was occupied by the Portuguese because of cinnamon till they were driven out by the Dutch. The Dutch began growing cinnamon, which was formerly gathered in the wild and kept the prices excessively high by burning surplus supplies back home in Holland. This monopoly was broken when the English East India Company took over in 1796.

Though indigenous to Sri Lanka, cinnamon is also cultivated in India, Brazil, Indonesia, the West Indies and the Indian Ocean Islands. The best cinnamon comes from, of course, its motherland, Sri Lanka.

Facts about this plant

• Cinnamon has a pleasing honeyed and woody scent, which is delicate and intense at the same time. Its taste is distinct, aromatic and warm. It can be used as an essential oil (picture on right).
  
• It is well suited for both sweet and tangy dishes. It is remarkably good with lamb in Moroccan tagines. Cinnamon is also used to flavour ale and wines and is common in spice breads.
  
• Besides culinary uses, it is, too, utilized to make incense, pomanders and pot-pourris.

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Turmeric

[Curcuma longa]

Introduction

Known for its musky flavour and brilliant golden colour, turmeric is used widely throughout Asia and is a member of the ginger family. It usually grows up to a height of 1m (3 ft) and grows best in a hot and moist climate. The main producer of turmeric is India, though countries such as China, Indonesia, China, Bangladesh, South American and the Caribbean.

Some facts about the humble plant

• Has a pungent, bitter and musky taste, smells of pepper and also faintly of oranges and ginger.
  
• An important flavouring for many Southeast Asian dishes, especially in Indian vegetarian dishes and in curry powder. It is commonly added to mustard blends and is used commercially in sauces and processed foods in Europe.
  
• Taken as a tonic and remedy for liver problems in Asia. It is also used in ointments to be used for skin diseases. Is also a traditional dye (picture on right) for textiles. It is used as a beauty mask in paste form in India.

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