pungency
-
How to Use Dried Mustard
If you ask someone what mustard “tastes like” they might tell you it’s both “pungent” and “acidic,” which is not quite right. This half-truth is sometimes perpetuated by well-meaning food writers, who tout mustard as “secret ingredient” that can cut through richness with its “acidity,” while claiming that “yellow, Dijon, grainy, and powdered mustards all…