Re: [CH] OT? "Heat from the root"? Horse Radish

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• Maybe in reply to: Ed Stites: "[CH] OT? "Heat from the root"? Horse Radish"

> I think you'll find that the mustard at Chinese restaurants is more akin
> to Dijon-style or English Pub Mustard. That is, ground mustard mixed
> with water and no vinegar to kill the heat

Dijon mustard contains vinegar.  The jar of Maille I have (made and purchase
in France) contains 20% vinegar (the first two ingredients are water and
mustard).  Two other brands (also made in France) list vinegar as the
primary ingredient.

Tom

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• Maybe in reply to: Ed Stites: "[CH] OT? "Heat from the root"? Horse Radish"