Ingredients:- Brown mustard seeds are stronger, more pungent and intense than the milder yellow seeds. Prepared mustards have about ¼ to ½ the strength of these seeds, which are not hot or pungent until cracked or ground and mixed with a cold liquid. Two compounds in the seed, myrosin and sinigrin, combine when the seeds are broken and mixed with cold water, yielding mustard oil which can cause skin burning so be careful.
The fire and flavour peaks about 15 minutes after mixing, but will quickly decline unless an acidic element (i.e. vinegar, grape juice, fruit juice, etc.) is added. Delicious sprouted.