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Statements

Subject Item
dbr:Creole_mustard
rdf:type
yago:Condiment107810907 yago:Substance100020090 yago:WikicatSauces yago:Sauce107829412 dbo:Food yago:Food100021265 wikidata:Q2095 yago:Matter100020827 yago:Ingredient107809096 yago:PhysicalEntity100001930 owl:Thing yago:Flavorer107809368 yago:Foodstuff107566340
rdfs:label
Creole mustard Kremžská hořčice Mostaza criolla
rdfs:comment
Creole mustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana. A staple in New Orleans-style cuisine, Creole mustard is a blend of Spanish, French, African, and German influences. The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground. It owes its grainy appearance to the use of coarse-ground mustard seeds. La mostaza criolla (en inglés creole mustard) es un condimento hallado con mayor frecuencia en el sur de Estados Unidos, específicamente en Luisiana. Es un ingrediente básico en la cocina de Nueva Orleans, que es una mezcla de influencias españolas, francesas, africanas y alemanas. La mostaza criolla debe su aspecto granuloso y sabor fuerte peculiar a una mayor concentración de granos de mostaza respecto a otras variedades. * Datos: Q5184218
foaf:name
Creole mustard
dbp:name
Creole mustard
foaf:depiction
n17:Creole_Mustard.jpg
dcterms:subject
dbc:Louisiana_cuisine dbc:Mustard_(condiment)
dbo:wikiPageID
25525066
dbo:wikiPageRevisionID
1120223365
dbo:wikiPageWikiLink
dbr:Louisiana dbr:Creole_cuisine dbr:Brown_mustard dbr:Horseradish dbr:Marinade dbr:Po'_boy dbr:Condiment dbr:New_Orleans dbr:White_wine_vinegar dbr:Sauce dbr:Dip_(food) dbr:Salad dbc:Mustard_(condiment) dbr:Mustard_seed dbc:Louisiana_cuisine dbr:Vegetable dbr:Salad_dressing dbr:Remoulade dbr:Glaze_(cooking_technique) dbr:United_States dbr:Pretzel dbr:Seafood dbr:Crab_cake dbr:Cuisine_of_the_Southern_United_States
owl:sameAs
n5:Mustard_Creole wikidata:Q5184218 wikidata:Q60336988 freebase:m.09rxsvq yago-res:Creole_mustard dbpedia-es:Mostaza_criolla n21:4iKJp dbpedia-cs:Kremžská_hořčice
dbp:wikiPageUsesTemplate
dbt:Short_description dbt:Infobox_food dbt:Louisiana-stub dbt:Reflist dbt:Condiment-stub dbt:Unbulletedlist
dbo:thumbnail
n17:Creole_Mustard.jpg?width=300
dbp:caption
A small dish of prepared Creole mustard
dbp:region
dbr:Louisiana dbr:Cuisine_of_the_Southern_United_States
dbo:abstract
Creole mustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana. A staple in New Orleans-style cuisine, Creole mustard is a blend of Spanish, French, African, and German influences. The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground. It owes its grainy appearance to the use of coarse-ground mustard seeds. Creole mustard is a versatile condiment featured on po' boy sandwiches and used in sauces, dressings and dips for everything from vegetables to salads to pretzels and chips. It can be used to create a marinade for meats, and can be incorporated into seafood dishes, such as crab cakes, battered seafood or served as a glaze or dipping sauce, as well. It is also the key ingredient found in New Orleans-style or Creole-style remoulade sauce. La mostaza criolla (en inglés creole mustard) es un condimento hallado con mayor frecuencia en el sur de Estados Unidos, específicamente en Luisiana. Es un ingrediente básico en la cocina de Nueva Orleans, que es una mezcla de influencias españolas, francesas, africanas y alemanas. La mostaza criolla debe su aspecto granuloso y sabor fuerte peculiar a una mayor concentración de granos de mostaza respecto a otras variedades. La mostaza criolla es un condimento versátil presente en sándwiches po' boy y empleado en salsas, aliños y dips para recetas que van de verduras a ensaladas y de pretzels a chips. Puede usarse para elaborar una marinada para carnes, y puede añadirse a platos de marisco, como los crabcakes, a marisco rebozado o servirse como glaseado o salsas para mojar. También es el ingrediente clave de la salsa remoulade de la cocina criolla y de Nueva Orleans. * Datos: Q5184218
dbp:minorIngredient
assorted spices
gold:hypernym
dbr:Condiment
prov:wasDerivedFrom
wikipedia-en:Creole_mustard?oldid=1120223365&ns=0
dbo:wikiPageLength
2291
dbo:region
dbr:Cuisine_of_the_Southern_United_States dbr:Louisiana
foaf:isPrimaryTopicOf
wikipedia-en:Creole_mustard