Posted in Herbs and Spices on May 31st, 2008
Mustard: Plant, Seed and Condiment
Mustard, Brassica alba, B. juncea, B. nigra, syn: Sinapsis alba. The condiment, not the plant, was originally called mustard. The condiment got its name because it was made by grinding the seeds of what was once called the senvy plant into a paste and mixing it with must (an unfermented [...]
Posted in Herbs and Spices on May 31st, 2008
This article is mostly about the plant. For the prepared condiment, see Mustard. For a more elaborate entry on seeds, view Mustard Seeds.
Mustards are several plant species in the genera Brassica and Sinapis whose small mustard seeds are used.
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Plant Description and Cultivation
The plant is an erect herbaceous annual. The white variety [...]
Posted in Rice, Vegetarian on May 30th, 2008
Basmati (Hindi: बासमती, Urdu: باسمتى) is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means “the fragrant one” in Hindi, and sometimes the “soft rice. Through mostly rice paddy field farming India is the largest cultivator and exporter of this rice, followed by Pakistan, Nepal and [...]
