On Wed, 17 Feb 1999, Rain wrote: > -> Dear Chile-Heads and Others - Question. What spice ingredient is added > -> to Chinese mustard to give it that "hot" taste? Obviously it is not any > -> form of red pepper, or else that would change the color of the yellow > -> mustard. Thanks for the information. Robertino > x > Nothing is added. Some mustard seeds are hotter than others, that's > all. True, but I've found that mixing in a teaspoon of beer to the hot mustard of a Chinese restaurant tends to heat it up. Why, I don't know. I think the effect is temporary, btw. Chuck Demas Needham, Mass. Eat Healthy | _ _ | Nothing would be done at all, Stay Fit | @ @ | If a man waited to do it so well, Die Anyway | v | That no one could find fault with it. demas@tiac.net | \___/ | http://www.tiac.net/users/demas