mustard flour, which has been ground and sieved to remove the seed coat Dry mustard seeds and their powder are not pungent Their pungency develops over the course of a few minutes or a few hours when the seeds are soaked in liquid and ground, or the preground seeds are simply moistened The combination of moisture and cell damage revives the seeds’ enzymes and allows them to liberate the pungent compounds from their storage forms Most prepared mustards are made with acidic liquids — vinegar, wine, fruit juices — which slow the enzymes, but also slow the later disappearance of the pungent compounds as they gradually react with oxygen and other substances in the mix Roman Mustard Carefully cleanse and sift mustard-seed, then wash it in cold water, and when it has been well cleaned, leave it in the water for two hours Next take it out and after it has been squeezed in the hands,…add pinekernels, which should be as fresh as possible, and almonds, and carefully crush them together after pouring in vinegar… You willfind this mustard not only suitable as a sauce but also pleasing to the eye; for if it is carefully made, it is of an exquisite brilliance — Columella, De re rustica, 1st century CE Once the pungency has developed, cooking will drive off and modify the irritant molecules and so reduce the pungency, leaving behind a more generic cabbage-family aroma Mustard is therefore usually added at the end of the cooking process Other Uses for Mustards In addition to their chemical defenses, mustard seeds are about a third protein, a third carbohydrate, and a third oil When the seeds are ground, the small protein and carbohydrate particles and dissolved mucilage from the seedcoat can coat ... molecules and so reduce the pungency, leaving behind a more generic cabbage-family aroma Mustard is therefore usually added at the end of the cooking process Other Uses for Mustards In addition to their... squeezed in the hands,…add pinekernels, which should be as fresh as possible, and almonds, and carefully crush them together after pouring in vinegar… You willfind this mustard not only suitable... as a sauce but also pleasing to the eye; for if it is carefully made, it is of an exquisite brilliance — Columella, De re rustica, 1st century CE Once the pungency has developed, cooking will drive off and modify the irritant