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Mustard is a
condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...
made from the seeds of a mustard plant (white/yellow mustard, '' Sinapis alba''; brown mustard, ''
Brassica juncea ''Brassica juncea'', commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroup ...
''; or black mustard, ''
Brassica nigra ''Brassica nigra'', or black mustard, is an annual plant cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. It is native to tropical regions of North Africa, temperate regions of Europe, and parts of Asia. Descri ...
''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar,
lemon juice The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culina ...
, wine, or other liquids, salt, and often other flavorings and
spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ...
s, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for
sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...
es,
hamburger A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, ...
s, and
hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a f ...
s. It is also used as an ingredient in many dressings, glazes,
sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
s, soups, and
marinade Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flav ...
s. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of
India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
and
Bangladesh Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the mos ...
, the
Mediterranean The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western Europe, Western and Southern Europe and Anatolia, on the south by North Africa ...
, northern and
southeastern Europe Southeast Europe or Southeastern Europe (SEE) is a geographical subregion of Europe, consisting primarily of the Balkans. Sovereign states and territories that are included in the region are Albania, Bosnia and Herzegovina, Bulgaria, Croatia (a ...
,
Asia Asia (, ) is one of the world's most notable geographical regions, which is either considered a continent in its own right or a subcontinent of Eurasia, which shares the continental landmass of Afro-Eurasia with Africa. Asia covers an are ...
, the
Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. Along with th ...
, and
Africa Africa is the world's second-largest and second-most populous continent, after Asia in both cases. At about 30.3 million km2 (11.7 million square miles) including adjacent islands, it covers 6% of Earth's total surface area ...
, making it one of the most popular and widely used spices and condiments in the world.


Etymology

The English word "mustard" derives from the Anglo-Norman ''mustarde'' and
Old French Old French (, , ; Modern French: ) was the language spoken in most of the northern half of France from approximately the 8th to the 14th centuries. Rather than a unified language, Old French was a linkage of Romance dialects, mutually intellig ...
''mostarde''. (Modern French is ''moutarde''.) The first element is ultimately from Latin ''mustum'', (" must", unfermented grape juice)—the condiment was originally prepared by making the ground seeds into a paste with must or
verjuice Verjuice ( ; from Middle French ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Mi ...
. The second element comes also from Latin ''ardens'', (hot, flaming). It was first attested in English in the late 13th century, though it was found as a surname a century earlier.


History

Archaeological excavations in the Indus Valley (Indian Subcontinent) have revealed that mustard was cultivated there. That civilization existed until about 1850 B.C. Mustard has been used in Africa and China for thousands of years. Mustard greens have been popularly consumed in China. Yellow mustard paste originated in China during the Zhou Dynasty (1046-256 BCE) where the mustard seeds were ground and made into paste. It was often used in the royal courts during the Zhou Dynasty to help whet the appetite for the later courses in a meal. The
Romans Roman or Romans most often refers to: *Rome, the capital city of Italy * Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *''Epistle to the Romans'', shortened to ''Romans'', a lette ...
were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (the must) with ground mustard seeds (called ''sinapis'') to make "burning must", ''mustum ardens''—hence "". A recipe for mustard appears in ''
De re coquinaria ''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer ...
'', the anonymously compiled Roman cookbook from the late fourth or early fifth century; the recipe calls for a mixture of ground mustard,
pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...
,
caraway Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...
,
lovage Lovage (), ''Levisticum officinale'', is a tall perennial plant, the sole species in the genus ''Levisticum'' in the family Apiaceae, subfamily Apioideae. It has been long cultivated in Europe, the leaves being used as a herb, the roots as a veg ...
, grilled coriander seeds,
dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth ...
,
celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, ...
,
thyme Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...
, oregano,
onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...
,
honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
,
vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...
,
fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...
, and
oil An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) & lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturated ...
, and was intended as a glaze for spit-roasted
boar The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The species is ...
. The Romans likely exported mustard seed to
Gaul Gaul ( la, Gallia) was a region of Western Europe first described by the Romans. It was inhabited by Celtic and Aquitani tribes, encompassing present-day France, Belgium, Luxembourg, most of Switzerland, parts of Northern Italy (only during ...
, and by the 10th century, monks of
Saint-Germain-des-Prés Saint-Germain-des-Prés () is one of the four administrative quarters of the 6th arrondissement of Paris, France, located around the church of the former Abbey of Saint-Germain-des-Prés. Its official borders are the River Seine on the no ...
in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292.
Dijon Dijon (, , ) (dated) * it, Digione * la, Diviō or * lmo, Digion is the prefecture of the Côte-d'Or department and of the Bourgogne-Franche-Comté region in northeastern France. the commune had a population of 156,920. The earlies ...
, France, became a recognized center for mustard making by the 13th century.Hazen, p. 10. The popularity of mustard in Dijon is evidenced by written accounts of guests consuming of mustard creme in a single sitting at a gala held by the
Duke of Burgundy Duke of Burgundy (french: duc de Bourgogne) was a title used by the rulers of the Duchy of Burgundy, from its establishment in 843 to its annexation by France in 1477, and later by Holy Roman Emperors and Kings of Spain from the House of Habsburg ...
in 1336. In 1877, one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine; and Auguste Poupon, his financial backer.Antol, p. 21. Their success was aided by the introduction of the first automatic mustard-making machine. In 1937, Dijon mustard was granted an ''
Appellation d'origine contrôlée An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical bou ...
''. Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world. The early use of mustard as a condiment in England is attested from the year 1390 in the book ''
The Forme of Cury ''The Forme of Cury'' (''The Method of Cooking'', from Middle French : 'to cook') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most fa ...
'' which was written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed. The town of
Tewkesbury Tewkesbury ( ) is a medieval market town and civil parish in the north of Gloucestershire, England. The town has significant history in the Wars of the Roses and grew since the building of Tewkesbury Abbey. It stands at the confluence of the Ri ...
was well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage, which were then exported to London and other parts of the country, and are even mentioned in
William Shakespeare William Shakespeare ( 26 April 1564 – 23 April 1616) was an English playwright, poet and actor. He is widely regarded as the greatest writer in the English language and the world's pre-eminent dramatist. He is often called England's nation ...
's play '' King Henry the Fourth, Part II''. The use of mustard as a
hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a f ...
condiment is said to have been first seen in the US at the 1904 St. Louis World's Fair, when the bright-yellow
French's French's is an American brand of prepared mustard, condiments, fried onions, and other food items that was created by Robert Timothy French. French's "Cream Salad Brand" mustard debuted to the world at the 1904 St. Louis World's Fair. By 1921, ...
mustard was introduced by the R.T. French Company.


Culinary uses

Mustard is most often used at the table as a condiment on cold and hot meats. It is also used as an ingredient in mayonnaise,
vinaigrette Vinaigrette ( , ) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marina ...
, marinades, and barbecue sauce. It is also a popular accompaniment to hot dogs, pretzels, and
bratwurst Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is o ...
. In the Netherlands and northern Belgium, it is commonly used to make mustard soup, which includes mustard, cream, parsley, garlic, and pieces of salted bacon. Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water. Added to
Hollandaise sauce Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well kn ...
, mustard can inhibit
curdling Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; u ...
.Sawyer, p. 24. Mustard can be added to dishes as a primary spice, as is popular in East Indian cuisine. Added to mixed vegetables or fish curries, it can impart a unique flavor to some of the Indian recipes.


Nutritional value

The amounts of various nutrients in mustard seed are to be found in the
USDA National Nutrient Database The USDA National Nutrient Database for Standard Reference is a database produced by the United States Department of Agriculture that provides the nutritional content of many generic and proprietary-branded foods. Released in August 2015 and revised ...
. As a condiment, mustard averages about 5 kcal per teaspoon. Some of the many vitamins and nutrients found in mustard seeds are
selenium Selenium is a chemical element with the symbol Se and atomic number 34. It is a nonmetal (more rarely considered a metalloid) with properties that are intermediate between the elements above and below in the periodic table, sulfur and tellurium, ...
and omega 3 fatty acid.Mustard seeds
WHFoods. Retrieved on 2011-05-27.


Preparation

The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The
basic taste The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor ...
and "heat" of the mustard are determined largely by seed type, preparation, and ingredients. Preparations from the white mustard plant ('' Sinapis alba'') have a less pungent flavor than preparations of black mustard (''
Brassica nigra ''Brassica nigra'', or black mustard, is an annual plant cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. It is native to tropical regions of North Africa, temperate regions of Europe, and parts of Asia. Descri ...
'') or brown mustard (''
Brassica juncea ''Brassica juncea'', commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroup ...
''). The temperature of the water and concentration of acids such as vinegar also determine the strength of a prepared mustard; hotter liquids and stronger acids denature the enzymes that make the strength-producing compounds. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal.
Mustard oil Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting vola ...
can be extracted from the chaff and
meal A meal is an eating occasion that takes place at a certain time and includes consumption of food. The names used for specific meals in English vary, depending on the speaker's culture, the time of day, or the size of the meal. Although they c ...
of the seed.


Flavors

The mustard plant itself has a sharp, hot,
pungent Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a l ...
flavor. Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme
myrosinase Myrosinase (, ''thioglucoside glucohydrolase'', ''sinigrinase'', and ''sinigrase'') is a family of enzymes involved in plant defense against herbivores, specifically the mustard oil bomb. The three-dimensional structure has been elucidated and is ...
and various glucosinolates such as
sinigrin Sinigrin is a glucosinolate that belongs to the family of glucosides found in some plants of the family Brassicaceae such as Brussels sprouts, broccoli, and the seeds of black mustard (''Brassica nigra''). Whenever sinigrin-containing plant tis ...
and
sinalbin Sinalbin is a glucosinolate found in the seeds of white mustard, '' Sinapis alba'', and in many wild plant species. In contrast to mustard from black mustard (''Brassica nigra'') seeds which contain sinigrin, mustard from white mustard seeds has o ...
. The myrosinase enzyme turns the glucosinolates into various
isothiocyanate In organic chemistry, isothiocyanate is the functional group , formed by substituting the oxygen in the isocyanate group with a sulfur. Many natural isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosi ...
compounds known generally as
mustard oil Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting vola ...
. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities. *
Allyl isothiocyanate Allyl isothiocyanate (AITC) is an organosulfur compound (formula CH2CHCH2NCS). This colorless oil is responsible for the pungent taste of mustard, radish, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC are mediated thr ...
and 4-hydroxybenzyl isothiocyanate are responsible for the sharp, hot, pungent sensation in mustards and in
horseradish Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwi ...
,
wasabi Wasabi ( Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russi ...
, and garlic, because they stimulate the heat- and acidity-sensing TRPV ion channel
TRPV1 The transient receptor potential cation channel subfamily V member 1 (TrpV1), also known as the capsaicin receptor and the vanilloid receptor 1, is a protein that, in humans, is encoded by the ''TRPV1'' gene. It was the first isolated member of th ...
on
nociceptor A nociceptor ("pain receptor" from Latin ''nocere'' 'to harm or hurt') is a sensory neuron that responds to damaging or potentially damaging stimuli by sending "possible threat" signals to the spinal cord and the brain. The brain creates the sens ...
s (pain sensing nerve cell) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time. This is due to gradual chemical break-up of 4-hydroxybenzyl isothiocyanate. *
Sulforaphane Sulforaphane (sometimes sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage ...
,
phenethyl isothiocyanate Phenethyl isothiocyanate (PEITC) is a naturally occurring isothiocyanate whose precursor, gluconasturtiin is found in some cruciferous vegetables, especially watercress. PEITC has been studied for its potential for chemoprevention of cancers, ...
, and benzyl isothiocyanate create milder and less pungent intensities and flavors as when found in broccoli, brussels sprouts,
watercress Watercress or yellowcress (''Nasturtium officinale'') is a species of aquatic flowering plant in the cabbage family Brassicaceae. Watercress is a rapidly growing perennial plant native to Europe and Asia. It is one of the oldest known leaf v ...
, and cabbages. * The sulfoxide unit in sulforaphane is structurally similar to a thiol, which yields onion or garlic-like odours. Prepared mustard condiment may also have ingredients giving salty, sour (vinegar), and sweet flavors. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow color.


Storage and shelf life

Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes. Because of its
antibacterial An antibiotic is a type of antimicrobial substance active against bacteria. It is the most important type of antibacterial agent for fighting bacterial infections, and antibiotic medications are widely used in the treatment and prevention ...
properties and acidity, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria.Sawyer, p. 11. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from
oxidation Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a ...
. Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste. When whole mustard seeds are crushed and mixed with a liquid, an enzyme is activated that releases pungent sulfurous compounds, but they quickly evaporate. An acidic liquid, such as wine or vinegar, produces longer-lasting flavor by slowing the reaction. However prepared mustard loses its pungency over time; the loss can be slowed by keeping a sealed container (opaque or in the dark) in a cool place or refrigerator.


Varieties

Mustards come in a wide variety of preparations which vary in the preparation of the mustard seeds and which other ingredients are included. The mustard seed husks may be ground with the seeds, or winnowed away after the initial crushing. Locations renowned for their mustard include
Dijon Dijon (, , ) (dated) * it, Digione * la, Diviō or * lmo, Digion is the prefecture of the Côte-d'Or department and of the Bourgogne-Franche-Comté region in northeastern France. the commune had a population of 156,920. The earlies ...
and
Meaux Meaux () is a Communes of France, commune on the river Marne (river), Marne in the Seine-et-Marne Departments of France, department in the Île-de-France Regions of France, region in the Functional area (France), metropolitan area of Paris, Franc ...
in France;
Norwich Norwich () is a cathedral city and district of Norfolk, England, of which it is the county town. Norwich is by the River Wensum, about north-east of London, north of Ipswich and east of Peterborough. As the seat of the See of Norwich, with ...
and (historically)
Tewkesbury Tewkesbury ( ) is a medieval market town and civil parish in the north of Gloucestershire, England. The town has significant history in the Wars of the Roses and grew since the building of Tewkesbury Abbey. It stands at the confluence of the Ri ...
in England; and
Düsseldorf Düsseldorf ( , , ; often in English sources; Low Franconian and Ripuarian language, Ripuarian: ''Düsseldörp'' ; archaic nl, Dusseldorp ) is the capital city of North Rhine-Westphalia, the most populous state of Germany. It is the second- ...
,
Bautzen Bautzen () or Budyšin () is a hill-top town in eastern Saxony, Germany, and the administrative centre of the district of Bautzen. It is located on the Spree river. In 2018 the town's population was 39,087. Until 1868, its German name was ''Budi ...
, and
Bavaria Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
in Germany.


American yellow mustard

The most common mustard in the United States is known simply as "yellow mustard". Made entirely with the less-piquant yellow mustard seeds and a high proportion of vinegar, it is a very mild prepared mustard colored bright yellow from the inclusion of
turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...
powder. It was introduced in 1904 by George J. French as "cream salad mustard". Yellow mustard is regularly used to top hot dogs, sandwiches, pretzels, and hamburgers. It is also an ingredient of many
potato salad Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. In the United States, it is generally considered a side dish and usually accompanie ...
s, barbecue sauces, and salad dressings. It is commonly referred to as "hot dog" or "ball park" mustard because of its traditional popularity on hot dogs at baseball games.


"Deli-style" spicy brown mustard

Spicy brown mustard is also common in the United States. It includes some coarsely ground brown mustard seeds, giving it a speckled appearance and a spicier flavor than American yellow mustard. Some deli-style mustards also incorporate
horseradish Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwi ...
for additional heat. A variety popular in Louisiana is called Creole mustard, which is much coarser than most spicy brown types.


Dijon mustard

Dijon mustard Dijon mustard (french: Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17 ...
originated in 1856, when Jean Naigeon of
Dijon Dijon (, , ) (dated) * it, Digione * la, Diviō or * lmo, Digion is the prefecture of the Côte-d'Or department and of the Bourgogne-Franche-Comté region in northeastern France. the commune had a population of 156,920. The earlies ...
replaced the usual ingredient of vinegar with
verjuice Verjuice ( ; from Middle French ''vertjus'' 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Mi ...
, the acidic "green" juice of unripe grapes. Most Dijon mustards today contain
white wine White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. ...
rather than verjuice. "Dijon mustard" is not a protected food name. While mustard factories still operate in Dijon and adjoining towns, most Dijon mustard is manufactured elsewhere.


English mustard

Prepared English mustard is bright yellow with a relatively thick consistency. It is made with a combination of yellow and brown seeds and is stronger than many other mustards as it has a low acid content. It is particularly suited to flavoring as a cooking ingredient but is also used as a table condiment for cold and hot meats. A woman based in
Durham Durham most commonly refers to: *Durham, England, a cathedral city and the county town of County Durham *County Durham, an English county * Durham County, North Carolina, a county in North Carolina, United States *Durham, North Carolina, a city in N ...
by the name of Mrs Clements was the first person to sell English mustard in a prepared format in 1720. The most famous brand of English mustard is
Colman's Colman's is an English manufacturer of mustard and other sauces, formerly based and produced for 160 years at Carrow, in Norwich, Norfolk. Owned by Unilever since 1995, Colman's is one of the oldest existing food brands, famous for a limited ra ...
of Norwich. Colman's began by selling mustard powder in the company's trademark yellow tin, which it introduced in 1814.


"French" mustard

"French" mustard is a dark brown, mild, tangy and sweet mustard, that, despite its name, is not actually French in origin. French mustard is particular to the UK and was invented by Colman's in 1936. It became a popular accompaniment to steak in particular. Colman's ceased production of French mustard in 2001 after
Unilever Unilever plc is a British multinational consumer goods company with headquarters in London, England. Unilever products include food, condiments, bottled water, baby food, soft drink, ice cream, instant coffee, cleaning agents, energy dri ...
, which now own Colman's, were ordered to stop selling it by the EU, following its takeover of rival mustard-maker AmoraMaille in 2000. Many British supermarkets still offer their own version of French mustard.


Fruit mustards

Fruit and mustard have been combined since the Lombard creation of '' mostarda di frutta'' in the 14th century.Antol, p. 19. Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and game, and were said to be a favorite of the Dukes of Milan. Traditional variations of fruit mustards include apple mustard (traditional in
Mantua Mantua ( ; it, Mantova ; Lombard and la, Mantua) is a city and '' comune'' in Lombardy, Italy, and capital of the province of the same name. In 2016, Mantua was designated as the Italian Capital of Culture. In 2017, it was named as the Eur ...
and very hot), quince ''mostarda'' (or ''mostarda vicentina'', mild and with a jam-like appearance), and cherry mustard. In various areas of Italy, the term ''mostarda'' refers to sweet condiments made with fruit, vegetables, and ''mosto'', grape juice that gets simmered until syrupy.


Honey mustard

Honey mustard is a blend of mustard and honey. It is commonly used both on sandwiches and as a dip for finger foods such as
chicken fingers Chicken fingers (also known as chicken goujons, chicken strips, chicken tenders, chicken nuggets or chicken fillets) are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side ...
. It can also be combined with vinegar or olive oil to make a salad dressing.


Hot mustard

The term "hot mustard" is used for mustards prepared to bring out the natural piquancy of the mustard seeds. This is enhanced by using more pungent black or brown mustard seeds rather than yellow mustard seeds, and low acidity of the liquid used.
Karashi , also known as Oni Karashi is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of ''Brassica juncea'' (brown mustard) and is usually sold in either powder or paste form. '' ...
is a variety of hot mustard originating in Japan. Hot mustard is also a common condiment in
Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...
.


Hot pepper mustard

Chilli pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for t ...
s of various strengths are used to make a variety of mustards more piquant than plain mustard. Chilis or a
hot sauce Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist. History Humans have used chili peppers and other hot spices for thousands of ye ...
such as
Sriracha Sriracha ( or ; th, ศรีราชา, ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. Use In Thailand, sriracha is frequently used as a dipping sauce, particula ...
made from chilis are added to mustards of different base styles such as yellow mustard, brown mustard, or spirit mustards.


Spirit mustards

Spirit mustards are made with alcoholic
distilled spirits Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard l ...
. Variations include Arran mustards with Scotch whisky, brandied peach mustard,
cognac Cognac ( , also , ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appella ...
mustard, Irish "pub" mustard with
Irish whiskey Irish whiskey ( ga, Fuisce or ''uisce beatha'') is whiskey made on the island of Ireland. The word 'whiskey' (or whisky) comes from the Irish , meaning ''water of life''. Irish whiskey was once the most popular spirit in the world, though a lo ...
, and
Jack Daniel's Jack Daniel's is a brand of Tennessee whiskey. It is produced in Lynchburg, Tennessee, by the Jack Daniel Distillery, which has been owned by the Brown–Forman Corporation since 1956. Packaged in square bottles, Jack Daniel's "Black Label" ...
mustard.


Sweet mustard

Sweet mustard is sweetened with sugar. It is common in
Bavaria Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
where it is typically served with '' Weißwurst'' or '' Leberkäse''. ''Moutarde douce'' is a sweetened mustard usually containing other herbs found in France, though less common than Dijon style. Other types of sweet mustards are known in
Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...
and Switzerland. Sweet mustard from
Tecuci Tecuci () is a municipiu, city in Galați County, Romania, in the historical region of Western Moldavia. It is situated among wooded hills, on the right bank of the Bârlad River, and at the junction of railways from Galați, Bârlad, and Mără ...
, Romania, is a variety very popular in Southeastern Europe and is suitable for grilled meats such as ''
mititei Mititei () or mici (; both Romanian words meaning "little ones", "small ones") is a dish from the Romanian cuisine, consisting of grilled ground meat rolls in cylindrical shape made from a mixture of beef, lamb with spices, such as garlic, bla ...
''.


Whole-grain mustard

In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Groningen mustard is an example of a mustard with partially ground grains.


Home preparation

A method of preparing hot table mustard by the home cook is by mixing ground mustard powder to the desired consistency with water or an acidic liquid such as wine, vinegar, milk or beer, and letting it stand for 10 minutes. It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent, but deteriorates rapidly.


Allergies

A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations. Any part of the mustard plant can also, rarely, cause
allergic Allergies, also known as allergic diseases, refer a number of conditions caused by the hypersensitivity of the immune system to typically harmless substances in the environment. These diseases include hay fever, food allergies, atopic der ...
reactions in some people, including
anaphylaxis Anaphylaxis is a serious, potentially fatal allergic reaction and medical emergency that is rapid in onset and requires immediate medical attention regardless of use of emergency medication on site. It typically causes more than one of the foll ...
. In the
European Union The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been de ...
labeling the presence of mustard in packaged food is compulsory, either as an ingredient or even as unintended contamination in trace amounts. The Regulation (EC) 1169/2011 on food-labelling lists 14 allergens, including mustard, the presence of which in packaged food must be clearly indicated on the label as part of the list of ingredients, using a distinctive
typography Typography is the art and technique of arranging type to make written language legible, readable and appealing when displayed. The arrangement of type involves selecting typefaces, point sizes, line lengths, line-spacing ( leading), ...
(i.e. bold, capitals).


See also

*
List of mustard brands Mustard is a condiment made from the mustard seeds from one of three varieties of mustard plant: ''Sinapis alba'', white mustard (also known as yellow mustard); ''Brassica juncea'', brown mustard; or ''Brassica nigra'', black mustard. The whole, ...
* National Mustard Museum


References


Bibliography

* Hazen, Janet. ''Making Your Own Gourmet Mustards''. Chronicle Books, 1993 * Sawyer, Helene. ''Gourmet Mustards: How to Make and Cook with Them''. Culinary Arts Ltd., 1990 {{Use dmy dates, date=March 2017 Condiments Food ingredients Spices ta:கடுகு