Glossary
Mustard
An herbaceous plant whose seeds are used to prepare the condiment of the same name. There are three varieties: black mustard (spicy and piquant), brown mustard (less piquant), and white or yellow mustard (much less piquant but more pungent). Mustard seeds are sold whole, ground into powder or processed into prepared mustard. Whole seeds are used for pickling, flavouring cooked meats and vegetables. Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings. Different blends of made-up mustard include English, Dijon and French. It is often eaten with meats and can be used to add flavour and thickness to sauces.
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Hot Tips
Side dishes
Koreans use a shallow spoon for rice and soup and a set of silver or stainless steel chopsticks for serving from the shared dishes. Side dishes or banchan vary in number depending on the occasion, but at least 3 to 5 would be a minimum at home, with many more for special guests or in restaurants.
Glossary
Alicha
A mild Ethiopian "curry" sauce, featuring garlic and ginger, turmeric and pungent spices.


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