They give the character. Same technique, same ingredient, a different trio of spices — and the dish moves to another cuisine entirely. Most of their aroma molecules are volatile.
Volatile ones go in last, sturdy ones first. Mint and basil after the heat; bay and cinnamon right at the start.
Dry mustard seed and prepared mustard are different; the sauce also contains water, vinegar, salt and sometimes sugar.
How to keep it, and who it suits.
Keep in an airtight container in a cool, dry, dark cupboard for 2-3 years.
Plain mustard seed contains no gluten grain.
Allergen: MUSTARD
This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.
Same family
GarlicAllicin forms 60 s after cutting
Cu
CuminCuminaldehyde · fat soluble
Cf
Chilli flakesCapsaicin dissolves in fat, not water
Ci
CinnamonCinnamaldehyde 60–75%
Bp
Black pepperPiperine · aroma flees once ground
Mi
MintMenthol is volatile · add off the heat
Ba
BasilLinalool · blackens with heat, add last
Sa
SaffronCrocin is water soluble · 0.1 g is enough
Su
SumacpH 3.1 · dry acid that adds no water
By
Bay leafEugenol · only opens up with long cooking
Ks
Bulb onion89.1% water · 40 kcal
K5
Red onionAnthocyanin · less sulphur
Ts
Spring onion89.8% water · 32 kcal
My
Parsley87.7% water · 36 kcal
De
Dill86% water · 43 kcal
Lk
Lemon peel81.6% water · 47 kcal
Cr
Nigella seeds6% water · 387 kcal
Is
Urfa pepper?
Kek
Dried oregano9.9% water · 265 kcal
Me
Dried marjoram7.6% water · 271 kcal
Rt
Fennel seeds8.8% water · 345 kcal
At
Anise seeds9.5% water · 337 kcal
Yn
Allspice8.5% water · 263 kcal
K3
Cloves9.9% water · 274 kcal
Ze
Ground turmeric12.9% water · 312 kcal
Zn
Fresh ginger78.9% water · 80 kcal
Mh
Mahleb?
Da
Mastic resin?
Za
Za’atar (sesame blend)?
Kir
Sweet paprika11.2% water · 282 kcal
Kis
Coriander seeds8.9% water · 298 kcal
Cv
Soapwort root?
Vc
Vanilla pod?
Kak
Cocoa powder (unsweetened)3% water · 228 kcal