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If you like Chinese mustard, you ought to try Russian “gorchitsa”, which stands for mustard in Russian. It’s very spicy, probably on a level of wasabi, which ou
by VincentEvans 5y ago
If you like Chinese mustard, you ought to try Russian “gorchitsa”, which stands for mustard in Russian. It’s very spicy, probably on a level of wasabi, which ought to be included too, now that I think of it.
- bserge 5y agoNot sure if it's just the cheap Russian mustard that I ate, but it always seemed different than others. It has a strong initial "kick" then the taste is pretty mild. Like, English, French, German mustard taste and wasabi "sticks" for a longer time.
- vilmosi 5y agoI found real wasabi to have the opposite effect. Strong initial kick, then more of a nutty taste to it.
- bookofjoe 5y agoYes. I was shocked the first time I had real fresh-grated (on a sharkskin grater — TMI?) wasabi. I had expected it to be really hot but unlike its ersatz version, the real thing had only an initial heat, which then faded to reveal a complex of multi-layered flavors and aromas, "nutty" among them.
- scns 5y agoI like Dijon mustard from France. To be enjoyed in moderation, the heat goes up the nose.
- Iwan-Zotow 5y agoYep, that would clean up his pipes
- Miiko 5y agoRussian “gorchitsa” was mentioned in the article and even named a personal favorite: > Zakuson Gourmet Mustard The actual name is "тещина горчица" = "mother-in-law mustard", it's not for the weak of heart indeed ;)