Mustard: Plant, Seed and Condiment
Mustard, Brassica alba, B. juncea, B. nigra, syn: Sinapsis alba. The condiment, not the plant, was originally called mustard. The condiment got its name because it was made by grinding the seeds of what was once called the senvy plant into a paste and mixing it with must (an unfermented wine). Mustard is one of the oldest spices and one of the most widely used. The Chinese were using mustard thousands of years ago and the ancient Greeks considered it an everyday spice. The first medical mention of it is in the Hippocratic writings, where it was used for general muscular relief. The Romans used it as a condiment and pickling spice. King Louis XI would travel with his own royal mustard pot, in case his hosts didn’t serve it. Today, world consumption of mustard tops 400 million pounds.
It is a thick yellowish-brown paste with a sharp taste 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.
Spice Description
The Brassica genus includes broccoli, cabbage, cauliflower, turnips and radishes. The mustard family also includes plants grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens. Three related species of mustard are grown for their seeds:
White Mustard (Brassica alba or Brassica hirta) is a round hard seed, beige or straw coloured. Its light outer skin is removed before sale. With its milder flavour and good preservative qualities, this is the one that is most commonly used in ballpark mustard and in pickling.
Black Mustard (Brassica nigra) is a round hard seed, varying in colour from dark brown to black, smaller and much more pungent than the white.
Brown Mustard (Brassica juncea) is similar in size tothe black variety and vary in colour from light to dark brown. It is more pungent than the white, less than the black.
Bouquet: The seed itself has no aroma.
Flavour: Sharp and fiery.
Hotness Scale: 3-8
Preparation and Storage
Whole seeds are included in most pickling spices. Seeds can also be toasted whole and used in some dishes. Powdered mustard is usually made from white mustard seed and is often called mustard flour. When dry, it is as bland as cornstarch — mixed with cool water its pungency emerges after a glucoside and an enzyme have a chance to combine in a chemical reaction (about ten minutes). Don’t use hot water as it will kill the enzyme and using vinegar will stop the reaction so that its full flavour will not develop. Once the essential oils have formed, then other ingredients can be added to enhance the taste: grape juice, lemon or lime juice, vinegar, beer, cider or wine, salt, herbs, etc.
Plant Description and Cultivation
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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
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.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 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 Dijon mustard and honey.It is most often used as a topping for sandwiches and as a side for dipping 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.
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.
Other Names
White
Yellow Mustard (US) French: moutarde blanche
German: Senf, Weisser Senf Italian: senape biancha Spanish: mostaza silvestre
Black
Brown mustard (UK), Grocer’s mustard
French: moutarde noire German: Schwarzer Senf
Italian: senape nera
Spanish: mostaza negra
Chinese: Banarsi rai, rai, kurva teil (oil)
Japanese: karashi
Malay: diji savi
Singhalese: abba
Brown
Indian Mustard
French: moutarde de Chine
German: Indischer Senf
Italian: senape Indiana
Spanish: mostaza India
Indian: kimcea, Phari rai, rai
Culinary uses
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.
In India, whole seeds are fried in ghee until the seed pops, producing a milder nutty flavour that is useful as a garnish or seasoning for other Indian dishes. The brown seed is also pounded with other spices in the preparation of curry powders and pastes. Mustard oil is made from B. juncea, providing a piquant oil widely used in India in the same way as ghee.
Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. Powdered mustard is also useful for flavouring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash. There are many ready-made mustards from mild and sweet to sharp and strong. They can be smooth or coarse and flavoured with a wide variety of herbs, spices and liquids.
American ballpark-style mustard is made from the white seeds and blended with sugar and vinegar and coloured with turmeric.
Bordeaux mustard is made from black seeds blended with unfermented wine. The seeds are not husked, producing a strong, aromatic, dark brown mustard often flavoured with tarragon.
Dijon mustard is made from the husked black seeds blended with wine, salt and spices. It is pale yellow and varies from mild to very hot. This is the mustard generally used in classic French mustard sauces, salad dressings and mayonnaise.
English mustard is hot, made from white seeds and is sometimes mixed with wheat flour for bulk and turmeric for colour.
German mustard is usually a smooth blend of vinegar and black mustard, varying in strength. Weisswurstsenf is a course grained, pale, mild mustard made to accompany veal sausages like Bratwurst.
Meaux mustard is the partly crushed, partly ground black seed mixed with vinegar, producing a crunchy, hot mustard that perks up bland foods.
Attributed Medicinal Properties.
Historically, mustard has always held an important place in medicine. The ancient Greeks believed it had been created by Asclepious, the god of healing, as a gift to mankind. Although the volatile oil of mustard is a powerful irritant capable of blistering skin, in dilution as a liniment or poultice it soothes, creating a warm sensation. Mustard plasters are still used today as counter-irritants. Over the years mustard has been prescribed for scorpion stings and snake bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and respiratory troubles. It is a strong emetic (used to induce vomiting) and rubefacient (an irritant) that draws the blood to the surface of the skin to warm and comfort stiff muscles. It is useful in bath water or as a foot bath, as “It helpeth the Sciatica, or ache in the hip or huckle bone” (Gerard, 1579).
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Mustard, yellow
Nutritional value per 100 g (3.5 oz) |
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Energy 70 kcal 280 kJ
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