Talk:Mustard (condiment)

This is actually something the Buddha once told a distraught women, Definately not Sai Baba http://www.sacred-texts.com/bud/btg/btg85.htm

Can somebody please provide references for the Shirdi Sai Baba story? I have read quite a lot about him but do not remember it. Thanks. Andries 00:36, 4 January 2006 (UTC)[reply]

The article says that mustard is "generally sold in glass jars". In the U.S. at least, this isn't true; niche-market and high-end mustard is sold in glass jars, but generally mustard is sold in plastic bottles. --Delirium 05:15, 24 March 2006 (UTC)[reply]

Glass jars are the norm in Australia. — mæstro ^t/c, 16:14, 16 June 2006 (UTC)[reply]

Image placement problem

The first image in this article overlaps the text above it. I am using Firefox 1.5.0.6. for WinXP. I do not know how to fix it, perhaps somebody else can?

Hottest Mustard

I am curious-- what is the strongest, hottest mustard available? Perhaps Royal Bohemian XXX Hot Horseradish mustard?--71.117.39.179 21:58, 19 April 2006 (UTC)[reply]

The sensation of heat is the direct result of the chemical stimulation of the nerve cells. There happen to be six basic kinds of foods that all produce this reaction, all of them from the affinity that their molecules have for the outer contours of the nerve cell, and the degree to which they can bind to the receptor. The six basic kinds of foods outside of mustard are ginger, the fruit of the bell pepper plant, the seed of the black pepper vine, the common radish, and cinnamon oil, pressed from the bark of a cinnamon tree. (Other foods or spices that are arguably "honorary members" of the "hot flavor" food families are onions, leeks, and garlic.) There are objective ways of measuring hotness, and that is by examination of the shapes of the stimulating molecules, and the ways they attach to the nerve cells. Capsaicin is the active ingredient in the red pepper. What sets these ingredients apart, is not necessarily the degree to which they bind to a pain receptor, but the length and shape of the molecules that do so, as "aftertaste" is the substantial component of the hot flavor of any of them.

Drug Trafficing and Mustard

Is anyone aware of using mustard to hide the smell of drugs nad alcohol?
71.240.88.155 01:34, 2 October 2006 (UTC)[reply]

confusion

What is the difference between white mustard and black mustard? From what plant does culinary mustard come? I believe this information wouldbe very helpful, and help in deciding where to merge mustard plant.--Andrew c 22:46, 5 October 2006 (UTC)[reply]

recent changes (culinary, condiment, greens, and page moves)

I was bold and moved "Culinary mustard" to "Mustard (condiment)", after moving the Mustard greend discussion over to Brassica juncea. Before these moves, 80% of the article was discussing the condiment. There were individual pages for mustard seed and mustard oil (which both of culinary uses), so instead of merging those articles here, I decided it was best to have an article specifically about the popular hot-dog condiment. Furthermore, I'm still confused about this, but I think mustard greens comes from a different plant than the mustard seeds used in the condiment. Anyway, I wanted to give everyone a chance to comment on this move, before I go and change the ~50 or so links from the old name to the new.--Andrew c 00:01, 6 October 2006 (UTC)[reply]