Explanatory notes
… (eggs, vegetables, meat, fruit, flours, starches, oil, vinegar, sugar, spices, mustard, flavourings, etc.). … as it cooks or as it is served. Sauces provide flavour, moisture, and a contrast in texture and colour. They may … mustard oil ( heading 15.14 ). (c) Mustard‑seed oilcake, i.e., the product remaining after the fixed oil has …