Mustard (condiment)

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For other uses, see Mustard.

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Mustard seeds (top left) may be ground (top right) to make different kinds of mustard. The four mustards pictured are a simple table mustard with turmeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a rough French mustard made mainly from black mustard seeds (lower right).

Mustard is a thick yellowish-brown paste with a sharp taste^[1] made from the ground seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra). The mustard seeds are mixed with water, vinegar or other liquids, as well as other flavorings and spices. A strong mustard can cause the eyes to water, burn the palate and inflame the nasal passages.

1 History
2 Varieties
3 Culinary uses
4 Idioms
5 References
6 See also
7 External links

History

The Romans most likely developed the prepared mustards we know today. They mixed unfermented grape juice, known as "must," with ground mustard seeds (called sinapis) to form mustum ardens, or "burning must."

Varieties

Mustard, yellow
Nutritional value per 100 g (3.5 oz)

Energy 70 kcal 280 kJ

Carbohydrates	8 g
- Sugars 3 g
- Dietary fiber 3 g
Fat	3 g
Protein	4 g
Sodium 1120 mg	75%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and "heat" of the mustard is largely determined by seed type, preparation and ingredients.^[1]^[2] Black seeded mustard is generally regarded as the hottest type. Preparation also plays a key role in the final outcome of the mustard. Mustard, in its powerdered form, lacks any potency; it is the reaction of the compounds myrosin and sinigrin, that causes heat to be present.

Locations renowned for their mustard include Dijon (medium strength) and Meaux in France; Norwich (very hot) and Tewkesbury, famed for its variety, in the United Kingdom. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged. Irish mustard is a wholegrain type blended with whiskey and or honey.

Dijon mustard

Dijon mustard is not covered by a Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI) under the auspices of the European Union; thus, while there are major mustard plants in Dijon and suburbs, most Dijon mustard is manufactured outside of Dijon.

Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe.

Mustards from Dijon today generally contain both white wine and burgundy wine, and most mustards marketed as Dijon style today contain one or both of these ingredients.

Wholegrain

In wholegrain mustard, the seeds are not ground, but mixed whole with other ingredients. Different flavors and strengths can be achieved by using different blends of mustard seed species. Some variations have additives such as sun-dried tomato mustard and chili mustard.

Honey Mustard

Honey mustard, as the name suggests, is a blend of mustard and honey.^[3]

Culinary uses

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A cooked hot dog garnished with mustard

Mustard is most often used as a condiment on meat, especially cold meats. It is also used as an ingredient in mayonnaise and vinaigrette, in marinades and barbecue sauce. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is a popular accompaniment to hot dogs and Bratwurst.

Dry mustard, typically sold in tins, is used in cooking and can be mixed with water to become prepared mustard.

Prepared mustard is generally sold in glass jars or plastic bottles. Prepared mustard stored for a long period of time is prone to separation, causing mustard water. Shaking the closed jar/bottle prior to opening is recommended.