Mustard (condiment)

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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.

[edit] 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."

[edit] Varieties

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 powdered form, lacks any potency; it is the production of Allyl isothiocyanate from the reaction of myrosinase 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; and Düsseldorf (hot) and Bavaria in Germany. 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.

[edit] 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.

[edit] Yellow Mustard

In the United States, yellow mustard is referred to as "mustard". In the rest of the world, it is called "yellow mustard" or "American mustard". This is a mild mustard colored bright yellow by the inclusion of turmeric. It was introduced in 1904 by George T. French as "cream salad mustard". This mustard is closely associated with hot dogs, deli sandwiches, and hamburgers. Yellow mustard is the United States' third most popular condiment, after salsa and ketchup. Along with its use on various sandwiches, yellow mustard is a key ingredient in many potato salads, barbecue sauces, and salad dressings. Yellow mustard is often rubbed on barbecue meat prior to applying a dry rub, to form a crust, called bark, on the meat.

[edit] 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.

[edit] Honey mustard

Honey mustard, as the name suggests, is a blend of Dijon mustard and honey.^[3] It is most often used as a topping for sandwiches and as a side for dipping chicken strips, french fries, onion rings, and other finger foods. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. The most basic form of honey mustard can be created by combining equal amounts of honey and mustard; however, most varieties incorporate other ingredients to add flavor, adjust texture, or change other properties.

[edit] Chinese mustard

Chinese mustard is a commonly served condiment in Chinese cuisine, and in Chinese American cuisine it is available (along with soy sauce and duck sauce) in small clear plastic packages when ordering Chinese take-out food. A similar form of mustard is also served in Korean cuisine, particularly with the buckwheat noodle dish called naengmyeon. Chinese mustard is basically mustard powder and water. It is very strong compared to other types of mustard.

[edit] English and French mustards

Two common varieties of mustard in some parts of the world are English mustard and French mustard. The English variety is typically bright yellow in appearance, but unlike American mustard is much hotter and is used sparingly. The French variety is typically darker in colour and contains more vinegar, giving a more moderate but more tangy taste.

[edit] Culinary uses

Mustard is most often used as a condiment on meat, especially cold meats. It is also used as an ingredient in mayonnaise, vinaigrette, 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.

[edit] Idioms

"To cut the mustard" means to achieve the desired standard.^[4][5]

If someone is "as keen as mustard" it means they are very enthusiastic ^[6].

[edit] References

[edit] See also

• Mount Horeb Mustard Museum
• Condiment

[edit] External links

[edit] Recipes

• Mustard recipes and sauces
• Mustard (seed) recipes
• Mustard recipes, from recipezaar.com
• Recipes with Mustard
• Recipe for honey mustard
• Recipe for honey mustard dressing

[edit] History

• Global Gourmet: Michele Anna Jordan on the history of a condiment
• The Golden History of Dijon Mustard

[edit] Other links

• Common Varieties of Mustard
• What Makes Mustard So Mustardy? (from The Straight Dope)
• World's Healthiest Foods: Mustard
• UCLA, Medicinal spices: Mustard
• Description of the many different edible types of mustard greens, on innvista.com