In the past, I often heard adults say that if you have a cold, the symptoms of the nose is not breathable, to a mouthful of "mustard" can be open.

The basic principle is that - the use of mustard "spicy", to open the blocked nostrils , almost every region has this argument, of course, only belongs to the "

This is the first time I've ever seen a Chinese person with an eye on the world's most popular food.

But at the same time, it also shows that the popularity of this kind of small cold cabbage, large Japanese cuisine seasoning, the degree of popularity is still very wide.

Often found in the form of noodles, oils, and sauces, mustard is also effective in reducing blood viscosity and preventing tooth decay, and is not unfamiliar to many foodies.

Spare a thought, but when asked "what is mustard made of", it's often still confusing and hard to answer.

After all, even the common scallions, ginger, garlic, and chili peppers, it's hard to have this natural, straight-to-the-nose "pungency".

In fact, simply put, there are two types of mustard - "yellow mustard" and "green mustard". , although the same spicy flavor, but the origin, raw materials are not the same.

Domestic mustard, from "mustard ripe seeds" grinding, the color of "yellow", like the early years of the Beijing-Tianjin area, there are a lot of yellow mustard powder sold.

Mustard originated in Asia, belongs to the cruciferous family, distributed in various regions of China, south to Hainan, north to the northeast, east to the coastal provinces, and even the west of the Tibetan Plateau, can be seen in its shadow.

It's this stuff:

China has a long history of eating mustard, dating back to the Zhou Dynasty, and in the Han Dynasty's Rites of Passage, there are descriptions of eating mustard:

The "chopped" here refers to fish.

Here, "chopped" refers to fish, and as you can see, the ancients ate fish with green onions in the spring, and then dipped it in mustard sauce in the fall.

It's worth noting that "mustard powder" is ground directly, while "mustard oil" is refined from mustard seeds, and the former has no flavor by itself. The former has no flavor on its own, and it is only when mixed with water that the distinctive pungency is released.

The foreign countries in question are other than China, including Europe, Korea, and Japan.

The "green mustard" they use comes from the stem of a plant called "wasabi", which looks like this:

"Wasabi" is native to Europe, and "mustard" is the same as "wasabi".

Compared to cheap mustard, its growth cycle and environmental requirements are higher, and this kind of pretentious and demanding hard conditions make it more expensive, like the "green mustard" in high-end restaurants, which is ground on site with wasabi stems.

Because it's best eaten in less than 15 minutes, it's a waste to turn down a bowl of green wasabi handed to you by a sushi chef.

Because of its rarity, wasabi is more often substituted with "horse radish root" - the most common type of wasabi.

Horseradish is also known as horseradish.

Horseradish can be mistaken for wasabi paste, both in flavor and in its grated form.

Even if it's white, a bit of food coloring will do the trick, which is why it's also known as "fake mustard".

It is also because of its "high yield", the scope of application is also the most extensive, even at home and abroad in many areas, "horseradish" has replaced "yellow mustard" , and even the "yellow mustard" , and even the "yellow mustard" , "yellow mustard" , "yellow mustard" .

To put it bluntly, wasabi uses stems, mustard uses seeds, and horseradish uses roots, and although the parts are different, their essence, all of them, is the stimulating flavor formed by "isothiocyanate".

In fact, many Chinese eaters do not know, wasabi is not really "mustard", but the two are too similar to be considered the same thing.

It is not "mustard", called more people, it became "mustard".

-END-