Mustard (seeds and ground) / Homemade Hot Chinese Mustard - Margaret Ullrich

Mustard is not a mystery ingredient.

It's probably the first spice a kid grabs.

Especially in the summer.

I mean, what's a hot dog without mustard?

Everybody knows that creamy golden glop on top.

And prepared mustard comes in such a variety of strengths.

Notice I said "Prepared".

Yes, mustard, as most folks know it, is prepared.

Prepared from, you guessed it, seeds.

Just like Fennel and Caraway, Mustard can be bought as seeds.

Really.

And you can actually use the seeds, as is.

Add a few to pickling brine.

Dry-roast seeds in a skillet until they pop, then add to braised cabbage 

or hot green beans.

Add some to simmering brisket or corned beef.  

Make this a St. Patrick's Day they'll remember!!

And just like the other seeds, you can easily grind Mustard seeds.

That's what the big companies do to make your old favorites.

You can do it, too!!

And what fun you can have with the powdered mustard!

Add, with roasted seeds, to white sauce.  Serve with fish and meat.

Small hint:

Mix it with cold water to make a paste before adding to other food, 

to prevent clumping.

Which reminds me...

Like Chinese take-out?

Want to have more Hot Chinese Mustard?

You can make your own!!

Hot Chinese Mustard

Mix powder with water (or vinegar, or a mix of the 2)  

Let stand 10 minutes

Allspice (whole berry or ground) - Margaret Ullrich

Allspice!  

A spice for all seasonings!

Just so you know... allspice is not a blend.

It's a fruit.

Just like a berry.

Really.

In 1493 Christopher Columbus discovered allspice in the West Indies.

It's the berry of the West Indian tree Pimenta dioica of the myrtle family.

Lucky for us.

It looks like a dark peppercorn.

It has a mildly pungent flavor.

And it goes with just about everything.

Whole allspice is a handy thing to have...

  Add 2 or 3 to the peppercorns in your peppermill for extra flavor.

  Drop 1 or 2 along with a strip of orange peel to hot tea.

  Add 6, more or less, to the pot when making soup stock.

The addition of a few allspice berries will give a flavor boost to pickling liquids, marinades, meat gravies and poaching liquid for fish.

Speaking of pickling...

If you don't want to buy bags of spices, buy a bag of pickling spices.

A few favorites are in there, including allspice.

So, if you want to have an assortment of spices, get pickled.

If you've bought a bag of whole allspice, you can have the best of both worlds.

As explained earlier, allspice can be ground in a pepper mill (or blender) 

or bruised by crushing in a pestle to release the flavor.

And the joys of ground allspice...

  Add a pinch to cherry pie filling.

  Stir into creamed or buttered spinach.

  Add to tomato sauces.

  Add to chocolate cake and puddings, as well as hot chocolate.

  Add to other baked goods, especially fruit cakes, pies and puddings.

  Sprinkle on beets, squash or other yellow vegetables.

  Add a dash to chili or tomato sauce, and to green tomato pickles.

  Allspice complements the flavor of lamb and adds a flavor touch to meat casseroles.

Allspice is quite assertive, so use it cautiously.

But do use it!