Mustard and horseradish are not the same, horseradish is a plant, yellowish-white in color, the production of which is added to the pigment, and finally known as the green mustard sauce, mustard is a finished seasoning, which is processed with horseradish or mustard seed grinding, there are yellow mustard and green mustard; horseradish itself carries a pungent stimulant, while the traditional mustard is made with mustard seed grinding, mustard seeds themselves do not have a pungent taste, add water to the ground The mustard seeds themselves do not have a spicy flavor, but when water is added and ground, a hydrolysis reaction occurs, turning it into mustard with a pungent flavor.

Mustard Introduction

Mustard, also known as mustard seeds, mustard powder, slightly bitter, extremely spicy, with the role of tear, taste and smell have a strong stimulus, usually used as a raw food condiments, is divided into yellow mustard and green mustard, yellow mustard is made of mustard seeds grinding process, green mustard is made of horseradish processing, green mustard is more pungent than the yellow mustard, stimulus Green mustard is more pungent and stimulating than yellow mustard.

Horseradish Introduction

Horseradish is a perennial herb, but also a kind of medicinal herbs, also known as Western Wasabi, spicy flavor, grinding is often used in seasoning, but also the raw material for the production of mustard, medicine can be used for the treatment of dyspepsia, dysuria and other diseases.

Mustard and horseradish difference

Horseradish is a plant, yellowish-white in color, the production of pigmentation, finally called green mustard sauce, mustard is a finished seasoning, is ground and processed with horseradish or mustard seeds, there are yellow mustard and green mustard.

Horseradish itself has a pungent irritation, whether processed or not, and this irritation has a disinfectant and bactericidal effect, the traditional mustard is made from ground mustard seeds, mustard seeds themselves do not have a spicy flavor, after adding water to grind, a hydrolysis reaction occurs, turning into mustard with a pungent flavor.