Mustard oil

Mustard oil is a spicy oil made from mustard seeds. Mustard oil is produced by steam distillation of the residue (press-cakes) obtained after expressing the seeds of the oil The essential oil forms upon maceration of the comminuted seeds in warm water that releases sinigrin, a β –glucopyranoside.

The essential consists of more than 90% allyl isothiocyanate the remainder is chiefly allyl cyanate and carbon disulfide.

Mustard oil is used in mustard paste and other dishes that need the pungent, volatile flavor of mustard or horseradish. Many Japanese food products use mustard oil. It is also used for cooking in northern and northeastern India and as an ingredient in making different kinds of pickles.

Many processed meat preparations such as bologna, frankfurters and salami require mustard flavor. It is useful in salad dressing, condiments and soups.

The ideal mustard oil attributed were
*Good mustard flavor/smell, pungent aroma and taste
*Smell should be strong
*Golden yellow
*Light
*No impurities
*No foam, no smoke
*No burning of throat

Mustard oil is highly volatile, pungent and therefore hazardous. It needs special packaging such as aluminium bottles, placed inside a mild steel jacket.
Mustard oil 

What is a definition for Herbs?

What is a definition for Herbs?
Botanically herbs are soft-stemmed plants whose remains stem dies down to the root and re-grow each year. Culinary herbs popularity includes annual and biennale plants as well as the leaves of some bushes or even trees. Herbs may or may not be strongly aromatic in character but those of value in food flavoring have a quite distinctive character. They contain only low levels of essential oil which is responsible for their odor and flavor profile.

For culinary use the whole herbaceous tops are gathered and may be used either fresh or after dying. In the later case it is usual to remove the leaves, flower heads, seeds, etc., from the heavier, harder and less aromatic stems by screening. Such herbs are called “rubbed” or “broken” and it is in this form that they are sold for domestic use. The flavor intensity of the freshly-cut green herbs is appreciably higher and of a different character from that of its dried equivalent. A considerably proportion of the lighter essential oil fractions are either lost of modified during the dehydration process. The fine, clean notes associated with the fresh herb are, in the dried version, generally overlaid by a dull hay-like aroma.
What is a definition for Herbs?