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By Claire Hopley

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Unlike most other spices and flavorings, it grew locally, so was inexpensive and available to those who could not afford most other spices, which were all imported from the East. Until the sixteenth century, when the hot chili peppers of Central America arrived in Europe and Asia, nothing rivalled the mustard’s firepower in the kitchen. But it was not valued only for its familiar pungent bite. Like most spices, it was credited with all sorts of medicinal merits. , gave forty remedies based on mustard.

Cover and cook for 15 seconds or until the seeds no longer pop. Add the carrots and the nuts or raisins. Stir to mix; add the orange juice, and cook for 1 minute. Tip into a serving bowl and chill. Toss before serving. SERVES 4. CAULIFLOWER IN MUSTARD SEEDS 1 tablespoon mustard oil or vegetable oil 2 teaspoons black mustard seeds � teaspoon turmeric 1 tablespoon chopped onion 1 small to medium cauliflower, broken into florets ⅓ cup water salt to taste Heat the oil in a large frying pan. Add the mustard seeds and cover for about 15 seconds until they have finished popping and look ashy grey.

Have the breadcrumbs spread on a plate. Rush the turnip or rutabaga pieces with the mustard, then place each piece in the crumbs. Scatter crumbs on top. Move each piece to one side of the platter as it is crumbed. Heat the oil over medium high heat. Sauté the crumbed vegetables for 2–3 minutes each side, turning gently so as not to disturb the coating. Serve with meat or with bean dishes. SERVES 4. Main Dishes Since cooks have used mustard for hundreds of years, it’s not surprising that some mustard dishes have become classics.

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