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Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate), which is responsible for the pungent taste of mustard and horseradish. [1] Seeds of white mustard, Sinapis alba, give a less pungent mustard because this species contains a different ...
Jewish texts compare the knowable universe to the size of a mustard seed to demonstrate the world's insignificance and to teach humility. [17] The mustard seed is mentioned in the Quran: "And We place the scales of justice for the Day of Resurrection, so no soul will be treated unjustly at all. And if there is [even] the weight of a mustard ...
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The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...
Brassica tournefortii is a species of plant known by the common names Asian mustard, [1] ... Seeds easily take hold along roadsides and arid desert lands, especially ...
Its original yellow mustard, however, keeps things very basic with a six-part combination of vinegar, water, mustard seed, salt, turmeric, and paprika. I picked up a 12-ounce bottle for $1.34 at ...
Descurainia sophia is a member of the family Brassicaceae. [1] Common names include flixweed, herb-Sophia and tansy mustard. [2] It reproduces by seeds.It is a dominant weed in dark brown prairie and black prairie soils of southern Alberta. [3]