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{{short description|Condiment made from mustard seeds}}
{{Refimprove|date=March 2009}}
{{Original research|date=March 2009}}
{{Use Oxford spelling|date=August 2020}}
{{Infobox food
[[File:Senf-Variationen edit2.jpg|thumb|right|300px|[[Mustard seed]]s (top-left) may be ground (top-right) to make different kinds of mustard. The other 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 coarse French mustard made mainly from black mustard seeds (lower-right).]]
| name = Mustard
'''Mustard''' is a [[condiment]] made from the [[mustard seed|seeds]] of a [[mustard plant]] (white or yellow mustard, ''[[white mustard|Sinapis hirta]]''; brown or Indian mustard, ''[[Brassica juncea]]''; or black mustard, ''[[Brassica nigra|B. nigra]]''). The whole, ground, cracked, or bruised mustard seeds are mixed with [[water]], [[salt]], [[lemon juice]], or other [[liquid]]s, and sometimes other flavorings and [[spice]]s, to create a paste or sauce ranging in color from bright [[yellow]] to dark [[brown]]. '''English mustard''' is among the strongest, made from only mustard flour, water, salt and, sometimes, lemon juice; but not with [[vinegar]]. French-style '''Dijon Mustard''', or '''''Moutarde de Dijon''''', has added vinegar, and is milder. '''Bavarian Sweet Mustard''' or '''''Süsser Senf''''' is milder still.<ref>Hazen, p. 14</ref> Homemade mustards are often far hotter and more intensely flavored than commercial preparations.<ref>Hazen, p. 15</ref> A strong mustard can cause the [[eye]]s to water, sting the [[palate]], and inflame the [[Human nose|nasal]] passages and throat. Mustard can also cause allergic reactions: Since 2005, products in the [[European Union]] must be labelled as potential allergens if they contain mustard.<ref>[http://www.eatwell.gov.uk/healthissues/foodintolerance/foodintolerancetypes/mustardallergy/ "Mustard allergy"]. Eatwell.gov.uk (2011-03-29). Retrieved on 2011-05-27.</ref> Commonly paired with [[meat]]s and [[cheese]]s, mustard is a popular addition to [[sandwich]]es, [[hamburger]]s, and [[hot dog]]s. It is also used as an ingredient in many [[salad dressing|dressings]], [[glazing agent|glazes]], [[sauce]]s, [[soup]]s, and [[marinade]]s; as a cream or a seed, mustard is used in the cuisine of [[India]], the [[Mediterranean]], [[northern Europe]], the [[Balkans|Balkan States]], [[Asia]], [[North America]], and [[Africa]],<ref>Hazen, p. 13</ref> making it one of the most popular and widely used spices and condiments in the world.
| image = Mustard.JPG
| caption = Mustard in a dish
| region = Worldwide distribution
| creator =
| course = [[Condiment]]
| served =
| main_ingredient = [[Mustard seed]], water, [[vinegar]], [[salt]]
| variations =
| calories =
| other =
}}
[[File:Senf-Variationen edit2.jpg|thumb|260px|[[Mustard seed]]s (top left) may be ground (top right) to make different kinds of mustard. These four mustards are: English mustard with [[turmeric]] coloring (center left), a Bavarian sweet mustard (center right), a [[Dijon mustard]] (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).]]
'''Mustard''' is a [[condiment]] made from the [[mustard seed|seeds]] of a [[mustard plant]] (white/yellow mustard, ''[[white mustard|Sinapis alba]]''; brown mustard, ''[[Brassica juncea]]''; or black mustard, ''[[Brassica nigra]]'').

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, [[lemon juice]], wine, or other liquids, salt, and often other flavorings and [[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]]es, [[hamburger]]s, and [[hot dog]]s. It is also used as an ingredient in many [[salad dressing|dressings]], [[Glaze (cooking technique)|glazes]], [[sauce]]s, [[soup]]s, [[Relish|relishes]], and [[marinade]]s. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of [[Indian cuisine|India]] and [[Bangladeshi cuisine|Bangladesh]], the [[Mediterranean cuisine|Mediterranean]], [[Northern European cuisine|northern]] and [[southeastern Europe]], [[Asian cuisine|Asia]], the [[Cuisine of the Americas|Americas]], and [[African cuisine|Africa]],<ref>Hazen, p. 13</ref> making it one of the most popular and widely used spices and condiments in the world.<ref>{{Cite journal |last1=García-Casal |first1=Maria Nieves |last2=Peña-Rosas |first2=Juan Pablo |last3=Malavé |first3=Heber Gómez- |title=Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets |journal=Annals of the New York Academy of Sciences |volume=1379 |issue=1 |date=2016 |pages=3–16 |language=en|doi=10.1111/nyas.13045 |pmid=27153401 |bibcode=2016NYASA1379....3G |s2cid=13782295 |doi-access=free }}</ref>


==Etymology==
==Etymology==
The [[English language|English]] word "mustard" derives from the [[Anglo-Norman]] ''mustarde'' and [[Old French]] ''mostarde''. The first element is ultimately from Latin ''mustum'', ("[[must]]", young wine) – the condiment was originally prepared by making the ground seeds into a paste with must. It is first attested in English in the late 13th century, though it is found as a [[surname]] a century earlier.<ref>{{OED|mustard}}</ref>
The English word "mustard" derives from the [[Anglo-Norman language|Anglo-Norman]] ''mustarde'' and [[Old French]] {{Lang|fro|mostarde}}. (Modern French is ''{{Lang|fr|moutarde}}''.) The first element is ultimately from Latin ''{{Lang|la|mustum}}'' ("[[must]]", unfermented grape juice)—the condiment was originally prepared by making the ground seeds into a paste with must or [[verjuice]]. It was first attested in English in the late 13th century, though it was used as a surname a century earlier.<ref>{{OED|mustard}}</ref>


==History==
==History==
Evidence of mustard in the archaeological record is scarce since species in the ''[[Brassicaceae]]'' family do not accumulate silica and therefore do not produce [[Phytolith|phytoliths]].<ref>{{Cite journal |last1=Blinnikov |first1=Mikhail S. |last2=Bagent |first2=Chelsey M. |last3=Reyerson |first3=Paul E. |date=February 2013 |title=Phytolith assemblages and opal concentrations from modern soils differentiate temperate grasslands of controlled composition on experimental plots at Cedar Creek, Minnesota |url=https://linkinghub.elsevier.com/retrieve/pii/S1040618211007154 |journal=Quaternary International |language=en |volume=287 |pages=101–113 |doi=10.1016/j.quaint.2011.12.023|bibcode=2013QuInt.287..101B }}</ref>
[[Roman Empire|Romans]] were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented [[grape]] juice, known as "[[must]]", with ground mustard seeds (called ''sinapis'') to make "burning must", ''mustum ardens'' — hence "must ard".<ref>Hazen, p. 6</ref> A recipe for mustard appears in ''[[Apicius]]'' (also called [[Apicius|''De re coquinaria'']]), the anonymously compiled Roman cookbook from the late 4th or early 5th century; the recipe calls for a mixture of ground mustard, [[black pepper|pepper]], [[caraway]], [[lovage]], grilled [[coriander]] seeds, [[dill]], [[celery]], [[thyme]], [[oregano]], [[onion]], [[honey]], [[vinegar]], [[fish sauce]], and [[cooking oil|oil]], and was intended as a glaze for spit-roasted [[boar]].<ref>Antol, p. 16.</ref>


The earliest evidence of humans using mustard plants as food dates to the Pre-Pottery Neolithic site of [[Jerf el Ahmar]] in Syria. Here ground mustard seeds identified as belonging to the genus ''Sinapis'' were part of a "seed cake" that has been dated to between 9224 and 8753 BCE.<ref>{{Cite journal |last=Willcox |first=George |date=June 2002 |title=Charred plant remains from a 10th millennium B.P. kitchen at Jerf el Ahmar (Syria) |url=https://link.springer.com/10.1007/s003340200006 |journal=Vegetation History and Archaeobotany |language=en |volume=11 |issue=1–2 |pages=55–60 |doi=10.1007/s003340200006 |bibcode=2002VegHA..11...55W |issn=0939-6314}}</ref>
The Romans likely exported mustard seed to [[France|Gaul]], and, by the 10th century, monks of [[St. Germain des Pres]] in [[Paris]] absorbed the mustard-making knowledge of Romans and began their own production.<ref name="Hazen, Janet 1993, p. 10">Hazen, p. 10</ref> The first appearance of mustard makers on the royal registers in Paris dates back to 1292.<ref>Antol, p. 19</ref> [[Dijon]], France, became a recognized centre for mustard making by the 13th century.<ref name="Hazen, Janet p. 10">Hazen, p. 10.</ref> The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 70 gallons of mustard creme in a single sitting at a gala held by the [[Duke of Burgundy]] in 1336.<ref name="Incredible"/> In 1777, one of the most famous Dijon mustard makers, [[Grey Poupon|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.<ref name="Antol, Marie Nadine 1999, p. 21">Antol, p. 21.</ref> Their success was aided by the introduction of the first automatic mustard-making machine.<ref name="Antol, Marie Nadine 1999, p. 21"/> In 1937, Dijon mustard was granted an ''[[Appellation d'origine contrôlée]]''.<ref name="Hazen, Janet 1993, p. 10"/> Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world.<ref name="Hazen, Janet p. 10"/>


Archaeological excavations in the [[Indus Valley civilisation|Indus Valley]] have revealed that mustard was cultivated there. That civilization existed until about 1850 BCE.<ref>{{cite news|url=https://www.britannica.com/EBchecked/topic/286837/Indus-civilization|title=Indus civilization|newspaper=Encyclopedia Britannica}}</ref>
An early use of mustard as a condiment in [[England]] was 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.<ref>Antol, pp. 21–22.</ref> The town of [[Tewkesbury]] was well known for its high-quality mustard balls, which were exported to [[London]] and other parts of the country, and are even mentioned in [[William Shakespeare]]'s play ''[[Henry IV, Part 2|King Henry the Fourth, Part II]]''.<ref>Antol, p. 22.</ref>


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), when 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.<ref>{{cite web|url=https://www.ishs.org/ishs-article/402_71|title=DISCUSSION ON THE ORIGIN OF MUSTARD (BRASSICA JUNCEA) IN CHINA|website=International Society for Horticultural Science}}</ref>
The use of mustard as a [[hot dog]] condiment was first seen at the [[1904 St. Louis World's Fair]], when the bright-yellow [[French's mustard]] was introduced by the [[R.T. French Company]].<ref>Antol, p. 23.</ref>


The [[Roman Empire|Romans]] mixed unfermented grape juice (the must) with ground mustard seeds (called ''sinapis'') to make ‘burning must’, ''mustum ardens''—hence "{{notatypo|must ard}}".<ref>Hazen, p. 6</ref> A recipe for mustard appears in ''[[Apicius|De re coquinaria]]'', the anonymously compiled Roman cookery book from the late fourth or early fifth century: the recipe calls for a mixture of ground mustard, [[black pepper|pepper]], [[caraway]], [[lovage]], grilled [[coriander]] seeds, [[dill]], [[celery]], [[thyme]], [[oregano]], [[onion]], [[honey]], [[vinegar]], [[garum|fish sauce]] and [[cooking oil|oil]] and was intended as a glaze for spit-roasted [[boar]].<ref>Antol, Marie Nadine. ''The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard''. Avery Publishing Group, 1999, p. 16.</ref>
==Culinary uses==
{{nutritionalvalue | name=Mustard, yellow | kJ=276 | protein=4 g | fat=3 g | carbs=8 g | fiber=3 g | sugars=3 g | magnesium_mg=49 | sodium_mg=1120 | source_usda=1 | right=1 }}
Mustard is often used at the table as a condiment on meat. It is also used as an ingredient in [[mayonnaise]], [[vinaigrette]], [[marinade]]s, 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 dog]]s, [[pretzel]]s, and [[bratwurst]]. Mustard as an [[emulsifier]] can stabilize a mixture of two or more immiscible liquids, such as oil and water. Added to [[Hollandaise sauce]], mustard can reduce the possibility of [[curdling]].<ref name="Sawyer, Helene 1990, p. 24">Sawyer, p. 24.</ref>


In the 10th century, the monks of [[Saint-Germain-des-Prés]] in Paris began their own production of mustard.<ref name="Hazen, Janet p. 10"/> The first appearance of mustard makers on the royal registers in Paris was in 1292.<ref>Antol, p. 19</ref> [[Dijon]], France, had become a recognized center for mustard making by the 13th century.<ref name="Hazen, Janet p. 10">Hazen, p. 10.</ref> The popularity of mustard in Dijon is evidenced by written accounts of guests consuming {{convert|70|impgal|L|order=flip}} of mustard creme in a single sitting at a gala held by the [[Duke of Burgundy]] in 1336.<ref name="Incredible"/> In 1877 one of the most famous Dijon mustard makers, [[Grey Poupon|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.<ref name="Antol, Marie Nadine 1999, p. 21">Antol, p. 21.</ref> Their success was aided by the introduction of the first automatic mustard-making machine.<ref name="Antol, Marie Nadine 1999, p. 21" /> In 1937 Dijon mustard was granted an ''[[Appellation d'origine contrôlée]]''.<ref name="Hazen, Janet p. 10" /> Owing to its long tradition of mustard making Dijon is regarded as the mustard capital of France.<ref name="Hazen, Janet p. 10" />
Dry mustard, typically sold in cans, is used in cooking and can be mixed with water to become prepared mustard.


The early use of mustard as a condiment in England is attested from the year 1390 in the book ''[[The Forme of Cury]]'', 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.<ref>Antol, pp. 21–22.</ref> The town of [[Tewkesbury]] was well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage,<ref>{{cite web|url=https://www.bbc.co.uk/food/0/19370526|title=BBC Food – How English mustard almost lost its name|website=BBC Food|access-date=9 October 2014}}</ref> which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's play ''[[Henry IV, Part 2|King Henry the Fourth, Part II]]''.<ref>Antol, p. 22.</ref>
===Nutritional value===
The amounts of various nutrients in mustard seed are to be found in the [[USDA National Nutrient Database]].<ref name="USDAMustardNutrition">{{Citation |title=USDA National Nutrient Database – Mustard Nutrition|url=http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl?NDB_NO=02024&FDGP_CD=0200&FOOD_NAME=Spices%252c%2520mustard%2520seed%252c%2520ground&SCI_NAME=Sinapis%2520alba%2520and%2520Brassica%2520juncea&COM_NAME=&GRAMS_100=1.00&1=1.00&MSRE_NO2=2024*1%2520tsp%2520%253d%25202%2520g&2=1.00&NUMBER_OF_CHECKBOXES=2}}</ref> As a condiment, mustard averages approximately five calories per teaspoon.<ref name="Sawyer, Helene 1990, p. 24"/> Some of the many vitamins and nutrients that mustard seeds are high in are [[selenium]] and [[omega 3 fatty acid]].<ref name="Mustard seeds">[http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106 Mustard seeds]. WHFoods. Retrieved on 2011-05-27.</ref>


The use of mustard as a [[hot dog]] condiment is said to have been first seen in the United States at the [[1904 St. Louis World's Fair]], when the bright-yellow [[French's]] mustard was introduced by the R.T. French Company.<ref>Antol, p. 23.</ref>
===Preparation===
The many varieties of mustard come in a wide range of strengths and flavors. The [[basic taste]] and "heat" of the mustard is determined largely by seed type, preparation and ingredients.<ref name=BBC>{{Citation |last= |first= |title=Making the most of... Mustard |url=http://www.bbc.co.uk/food/recipes/mostof_mustard.shtml |accessdate=2008-02-03 |publisher= BBC}}</ref><ref>{{Citation |last= |first= |title=What makes mustard hot? |url=http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm |accessdate=2008-02-03 |publisher= [[About.com]]}}</ref> In general, black-seed mustard is regarded as the hottest type. Preparation also plays a key role in the final outcome of the mustard. One factor that determines the strength of a prepared mustard is the temperature of the water, vinegar, or other liquid mixed with the ground seeds; hotter liquids denature the enzymes the strength-producing compounds. Thus, hot mustard is made with cold water, whereas using hot water results in milder mustard (other factors remaining the same).<ref>''See'' Irma S. Rombauer & Marion R. Becker, ''Joy of Cooking''. Bobbs-Merrill, 1975, p. 583; Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker, ''Joy of Cooking'', Scribner, 1997, p. 71.</ref>


==Culinary uses==
The pungency of mustard is always reduced by heating, but not just at the time of preparation; if added to a dish during cooking, much of the effect of the mustard is lost.
[[File:Catla fish in mustard curry - Kolkata - West Bengal.jpg|alt=Catla fish (Indian freshwater carp) in authentic Bengali mustard gravy.|thumb|[[Catla|Indian freshwater carp]] in authentic Bengali mustard gravy]]
{{nutritionalvalue | name=Mustard, yellow | kJ=276 | protein=4&nbsp;g | fat=3&nbsp;g | carbs=6&nbsp;g | fibre=3&nbsp;g | sugars=3&nbsp;g | magnesium_mg=48 | potassium_mg=152 | sodium_mg=1120 | source_usda=1}}
Mustard is most often used at the table as a condiment on cold and hot meats.<ref>{{cite book |last1=Park |first1=Kun-Young |last2=Kwon |first2=Dae Young |last3=Lee |first3=Ki Won |last4=Park |first4=Sunmin |title=Korean Functional Foods: Composition, Processing and Health Benefits |date=2018 |publisher=CRC Press |isbn=9781351643696 |url=https://books.google.com/books?id=KU5WDwAAQBAJ&q=mustard+often+used+condiment+on+cold+meats&pg=PT311 |access-date=10 September 2018 |language=en}}</ref> It is also used as an ingredient in [[mayonnaise]], [[vinaigrette]], marinades, and [[barbecue sauce]]. It is also a popular accompaniment to hot dogs, [[pretzel]]s, and [[bratwurst]]. In the Netherlands and Belgium, mustard is mainly used as a seasoning of croquettes, [[bitterballen]] and cheese, and 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.<ref>{{Cite web|url=https://www.mccormick.com/articles/mccormick/flavor-story-ground-mustard|title=Flavor Story: Ground Mustard {{!}} McCormick|website=www.mccormick.com|language=en|access-date=2018-06-21}}</ref><ref>{{Cite web|url=https://www.seriouseats.com/2010/04/salad-dressings-vinaigrettes-the-food-lab.html|title=What's the Point of a Vinaigrette? {{!}} The Food Lab|last=Eats|first=Serious|website=www.seriouseats.com|language=en|access-date=2018-06-21}}</ref><ref>{{Cite news|url=http://www.timescolonist.com/life/food-drink/ask-eric-mustard-makes-magic-in-vinaigrette-1.2276533|title=Ask Eric: Mustard makes magic in vinaigrette|last=Akis|first=Eric|work=Times Colonist|access-date=2018-06-21}}</ref> Added to [[Hollandaise sauce]], mustard can inhibit [[curdling]].<ref name="Sawyer, Helene 1990, p. 24">Sawyer, p. 24.</ref>
===Science of flavor===
Mustard often has a sharp, pungent flavor, as mixing the ground seed with cold liquid allows the [[enzyme]] [[myrosinase]], which it contains, to act on glucosinolates also present to make the [[isothiocyanate]]s responsible for mustard's characteristic heat. The isothiocyanates, such as allyl isothiocyanate, activate the [[TRPA1]] channel, a chemosensor.


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.
Mustard, in its powdered form, lacks any potency and needs to be fixed; it is the production of [[allyl isothiocyanate]] from the reaction of [[myrosinase]] and [[sinigrin]] during soaking that causes gustatory heat to emerge.


==Storage and shelf life==
=== Nutritional value ===
The amounts of various nutrients in mustard seed are to be found in the [[USDA National Nutrient Database]].<ref name="USDAMustardNutrition">{{Citation|title=USDA National Nutrient Database – Mustard Nutrition|url=http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl?NDB_NO=02024&FDGP_CD=0200&FOOD_NAME=Spices%252c%2520mustard%2520seed%252c%2520ground&SCI_NAME=Sinapis%2520alba%2520and%2520Brassica%2520juncea&COM_NAME=&GRAMS_100=1.00&1=1.00&MSRE_NO2=2024*1%2520tsp%2520%253d%25202%2520g&2=1.00&NUMBER_OF_CHECKBOXES=2|url-status=dead|archive-url=https://web.archive.org/web/20110721070306/http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl?NDB_NO=02024&FDGP_CD=0200&FOOD_NAME=Spices%2c%20mustard%20seed%2c%20ground&SCI_NAME=Sinapis%20alba%20and%20Brassica%20juncea&COM_NAME=&GRAMS_100=1.00&1=1.00&MSRE_NO2=2024*1%20tsp%20%3d%202%20g&2=1.00&NUMBER_OF_CHECKBOXES=2|archive-date=21 July 2011|df=dmy-all}}</ref> As a condiment, mustard averages about 5 kcal per teaspoon.<ref name="Sawyer, Helene 1990, p. 24" /> Some of the many vitamins and nutrients found in mustard seeds are [[selenium]] and [[omega 3 fatty acid]].<ref name="Mustard seeds">[http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106 Mustard seeds] {{Webarchive|url=https://web.archive.org/web/20200629132301/http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106 |date=29 June 2020 }}. WHFoods. Retrieved on 2011-05-27.</ref>
Because of its [[antibacterial]] properties, mustard does not require refrigeration; it will not grow mold, mildew, or harmful bacteria.<ref name="Sawyer, Helene 1990, p. 11">Sawyer, p. 11.</ref> Unrefrigerated mustard will lose pungency more quickly, and should be stored in a tightly sealed, sterilized container in a cool, dark place.<ref>Sawyer, p. 10.</ref> Mustard can last indefinitely, though it may dry out, lose flavor, or brown from [[oxidation]].<ref name="Sawyer, Helene 1990, p. 11"/> Mixing in a small amount of wine or vinegar will often revitalize dried out mustard. Some types of prepared mustard stored for a long time may [[Separation of mixtures|separate]], causing "[[mustard water]]", which can be corrected by stirring or shaking. If stored for a long time, unrefrigerated mustard can acquire a bitter taste.


===Packaging===
=== 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]] and "heat" of the mustard are determined largely by seed type, preparation, and ingredients.<ref name=BBC>{{Citation |title=Making the most of... Mustard |url=https://www.bbc.co.uk/food/recipes/mostof_mustard.shtml |access-date=2008-02-03 |publisher=BBC |url-status=dead |archive-url=https://web.archive.org/web/20071228083952/http://www.bbc.co.uk/food/recipes/mostof_mustard.shtml |archive-date=28 December 2007 |df=dmy-all }}</ref><ref>{{Citation |title=What makes mustard hot? |url=http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm |access-date=2008-02-03 |publisher=[[About.com]] |archive-date=6 January 2017 |archive-url=https://web.archive.org/web/20170106093915/http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm |url-status=dead }}</ref> Preparations from the white mustard plant (''[[Sinapis alba]]'') have a less pungent flavor than preparations of black mustard (''[[Brassica nigra]]'') or brown mustard (''[[Brassica juncea]]''). 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.<ref>''See'' Irma S. Rombauer & Marion R. Becker, ''Joy of Cooking''. Bobbs-Merrill, 1975, p. 583; Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker, ''Joy of Cooking'', Scribner, 1997, p. 71.</ref>
In general, prepared mustard is sold at retail in [[glass]] jars or [[plastic]] bottles. However, in Europe, it is often marketed in metal, squeezable tubes.{{Citation needed|date=February 2011}}


[[Mustard oil]] can be extracted from the [[chaff]] and [[Flour|meal]] of the seed.
In Poland, during the early Communist period, mustard was sold in small glass jars without twist opening. In the Communist economy, almost all commodities were in shortage, so mustard jars ware commonly used as glasses (''musztardówka'' in Polish). This resulted in the phenomenon of "mustard glasses", used mostly for vodka.{{Citation needed|date=January 2010}} Likewise, in Germany, most mustard brands package the mustard in a drinking-glass-shaped jar, and indeed Bautzner Senf has produced promotional series of decorated jars featuring children's TV characters, with a view to them being used as children's drinking vessels.


==Varieties==
=== Flavors ===
The mustard plant itself has a sharp, hot, [[pungent]] flavor.
Locations renowned for their mustard include [[Dijon]] (medium-strength) and [[Meaux]] in [[France]]; [[Norwich]] (very hot) and [[Tewkesbury]], famed for [[Tewkesbury mustard|its variety]], in the [[United Kingdom]]; and [[Düsseldorf]] (hot) and [[Bavaria]] in [[Germany]]. They vary in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or [[winnowing|winnowed]] away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. [[German cuisine#Spices and condiments|Bavarian]] "sweet mustard" contains very little acid, substituting copious amounts of sugar for [[preservative|preservation]]. Sometimes, prepared mustard is simmered to moderate its bite; sometimes, it is aged. Irish mustard is a whole-grain type blended with [[whiskey]], [[stout]] (commonly [[Guinness]]), and/or [[honey]].


Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme [[myrosinase]] and various [[glucosinolate]]s such as [[sinigrin]] and [[sinalbin]]. The myrosinase enzyme turns the glucosinolates into various [[isothiocyanate]] compounds known generally as [[mustard oil]]. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities.
===Basic mustards===
Basic mustards are the most commonly consumed and often the simplest of the mustard varieties, including mustard seed, dry mustard powder, spicy brown/deli-style mustard, Dijon mustard, stone-ground mustard, whole-grain mustard, and yellow mustard.


* [[Allyl isothiocyanate]] and [[4-Hydroxybenzyl isothiocyanate|4-hydroxybenzyl isothiocyanate]] are responsible for the sharp, hot, pungent sensation in mustards and in [[horseradish]], [[wasabi]], and [[garlic]], because they stimulate the heat- and acidity-sensing [[TRPV]] [[ion channel]] [[TRPV1]] on [[nociceptor]]s (pain sensing nerve cell) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time.<ref name="about-chm" /> This is due to gradual chemical break-up of 4-hydroxybenzyl isothiocyanate.
====[[Mustard oil]]====
* [[Sulforaphane]], [[phenethyl isothiocyanate]], and [[benzyl isothiocyanate]] create milder and less pungent intensities and flavors as when found in broccoli, brussels sprouts, [[watercress]], and cabbages.
While most mustards contain the whole seed ground, the oils can be extracted from the [[chaff]] and [[meal]] of the seed. [[Mustard oil]], here denoting an [[essential oil]] of mustard as opposed to the common vegetable oil also called mustard oil (which is not pungent and has only a very mild mustard aroma), is used where the normal consistency of ground mustard seeds is undesirable. Very concentrated, it is used in food preparation rather than a postpreparation condiment.{{citation needed|date=January 2011}}
* 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.
====American mustard====
[[File:David holding mustard.JPG|right|thumb|A bottle of yellow mustard.]]
American mustard is the most commonly used mustard in the United States and [[Canada]], where it is sometimes referred to simply as "mustard". This is a very mild mustard colored bright-yellow by the inclusion of [[turmeric]]. It was introduced in 1904 by [[French's|George T. French]] as "cream salad mustard". This mustard is closely associated with [[hot dog]]s, sandwiches, pretzels and [[hamburger]]s. Along with its use on various sandwiches, yellow mustard is a key ingredient in many [[potato salad]]s, [[barbecue sauce]]s, and [[Salad dressings|salad dressing]]s. Yellow mustard can be rubbed on barbecue meat prior to applying a [[Spice rub|dry rub]], to form a crust, called bark, on the meat.


== Storage and shelf life ==
====Spicy brown/deli-style mustard====
Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes.<ref>{{cite web | url = http://www.kuehne.de/de/senf/mittelscharf/mittelscharfer-senf-tube/ | title = KÜHNE SENF | publisher = KÜHNE (manufacturer) | location = Germany | url-status = dead | archive-url = https://web.archive.org/web/20120905074545/http://www.kuehne.de/de/senf/mittelscharf/mittelscharfer-senf-tube/ | archive-date = 5 September 2012 | df = dmy-all | date = 2015-12-04 }}</ref>
Spicy brown or "deli style" mustard is also commonly used in the United States. The seeds are coarsely ground, giving it a speckled brownish-yellow appearance. In general, it is spicier than yellow mustard. Spicy brown or "deli-style" or Indian mustard is used in the cuisine of India.
Because of its [[antibacterial]] properties and acidity, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria.<ref name="Sawyer, Helene 1990, p. 11">Sawyer, p. 11.</ref> Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from [[oxidation]].<ref name="Sawyer, Helene 1990, p. 11" /> 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.<ref>{{cite book |last1=Singh |first1=Dueep Jyot |last2=Davidson |first2=John |title=The Magic of Mustard |date=2016 |publisher=Mendon Cottage Books |isbn=9781311475749 |url=https://books.google.com/books?id=MIzOCwAAQBAJ&q=mustard+bitter+if+unrefrigerated&pg=PA29 |access-date=10 September 2018 |language=en}}</ref>


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.<ref name=grauniad>{{Cite news| issn = 0261-3077| last = Fearnley-Whittingstall| first = Hugh| title = Sharp practices: Hugh Fearnley-Whittingstall's mustard recipes| work = The Guardian| access-date = 2016-09-17| date = 2014-01-31| url = https://www.theguardian.com/lifeandstyle/2014/jan/31/mustard-recipes-hugh-fearnley-whittingstall}}</ref> 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.<ref>Sawyer, p. 10.</ref>
====American beer mustard====
American beer mustard, substituting beer for vinegar, originated in the 20th century somewhere in the [[Midwest]] and has remained a popular local condiment.<ref>[http://www.tailgatersinc.com/index_files/Page466.htm History]. Tailgatersinc.com. Retrieved on 2011-05-27.</ref>


====Dijon mustard====
== 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 [[winnowing|winnowed]] away after the initial crushing.
<!-- Deleted image removed: [[File:Hannaford dijon mustard.jpg|right|thumb|[[Store brand]] Dijon mustard in a squeeze bottle.]] -->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.


Locations renowned for their mustard include [[Dijon]] and [[Meaux]] in [[France]]; [[Norwich]] and (historically) [[Tewkesbury mustard|Tewkesbury]] in [[England]]; and [[Düsseldorf]], [[Bautzen]], and [[Bavaria]] in [[Germany]].
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.


=== American yellow mustard {{anchor|american}} ===
In general, mustards from Dijon today contain both [[white wine]] and [[red wine]]. Mustards marketed as ''Dijon''-style may contain one or both of these wines or may substitute vinegar or another acid in order to conform to local laws.
[[File:David holding mustard.JPG|thumb|upright|[[Plochman's]] mild yellow mustard, with typical bright yellow packaging]]
The most common mustard in the United States is known simply as "yellow mustard", a variety which has also become popular elsewhere since its introduction. 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]] powder. It was introduced in 1904 by [[French's|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]]s, [[barbecue sauce]]s, and [[salad dressings]]. It is commonly referred to as "hot dog" or "ballpark" mustard because of its traditional popularity on [[hot dog]]s at [[baseball]] games, and is known as "American mustard" in many other countries.


====Whole-grain mustard or granary mustard====
=== "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]] for additional heat. A variety popular in Louisiana is called [[Creole mustard]], which is much coarser than most spicy brown types.
In whole-grain mustard (sometimes known as granary mustard, esp. in North Yorkshire), the seeds are not ground but are 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 pepper|chili]] mustard.


===Sweet mustards===
=== Dijon mustard ===
[[File:DijonMustardExported.JPG|thumb|upright|Dijon mustard exported to [[Bulgaria]]]]
Variations of sweet mustards include [[honey]] mustard, spiced honey mustard, [[brown sugar]] and [[pecan]] mustard, [[opuntia|prickly pear]] honey mustard, maple mustard, [[sesame]] [[ginger]] mustard, and sweet and hot mustard.
{{Main|Dijon mustard}}
Dijon mustard originated in 1856, when Jean Naigeon of [[Dijon]] replaced the usual ingredient of vinegar with [[verjuice]], the acidic "green" juice of unripe grapes.<ref>{{cite book|author=Jack E. Staub, Ellen Buchert|title=75 Exceptional Herbs for Your Garden |publisher=Gibbs Smith|date=18 Aug 2008|pages=170|url=https://books.google.com/books?id=zAMiGwoAfQ4C&pg=PA170|isbn=9781423608776 }}</ref> Most Dijon mustards today contain [[white wine]] 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.
====Honey mustard====


=== English mustard ===
Honey mustard, as the name suggests, is a blend of mustard and [[honey]], usually 1:1.<ref>[http://southernfood.about.com/od/copycatrecipes/r/blcc59.htm Honey Mustard Sauce Recipe]. Southernfood.about.com (2011-01-31). Retrieved on 2011-05-27.</ref> It is most often used as a topping for sandwiches and as a dip for [[chicken strips]], [[french fries]], [[onion rings]], and other [[finger food]]s. It can also be combined with vinegar and/or olive oil to make a salad dressing. The most basic honey mustard is a mixture of equal amounts of honey and mustard; however, most varieties include other ingredients to modify the flavor and texture. Combinations of English mustard with honey or [[Natural brown sugar|demerara sugar]] are popularly used in [[British cuisine]] to coat grilled [[Lamb and mutton|lamb]] cutlets or [[pork]] chops. Peppers and spices are sometimes added to give honey mustard a distinct spicy taste.
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, England|Durham]] by the name of Mrs Clements was the first person to sell English mustard in a prepared format in 1720.<ref>{{cite web |title=Modern English mustard had its roots in the inventiveness and energy of a Durham woman |url=https://www.thenorthernecho.co.uk/history/1672898.Modern_English_mustard_had_its_roots_in_the_inventiveness_and_energy_of_a_Durham_woman/ |website=www.thenorthernecho.co.uk|date=7 September 2007 |access-date=18 December 2020}}</ref><ref>{{Cite book |last=McCulloch |first=John Ramsay |url=https://books.google.com/books?id=hzIoAAAAYAAJ&pg=PA1 |title=A Dictionary, Practical, Theoretical, and Historical, of Commerce and Commercial Navigation: Illustrated with Maps and Plans |date=1850 |publisher=Longman, Brown, Green, and Longmans |language=en}}</ref> The most famous brand of English mustard is [[Colman's]] of Norwich. Colman's began by selling mustard powder in the company's trademark yellow tin, which it introduced in 1814.


=== "French" mustard {{anchor|french}} ===
===Fruit mustards===
{{distinguish|French's mustard}}
[[Fruit]] and mustard have been combined since the [[Lombardy|Lombard]] creation of ''[[mostarda|mostarda di frutta]]'' in the 14th century.<ref name="Incredible">Antol, p. 19.</ref> Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and [[game (food)|game]], and were said to be a favorite of the [[Dukes of Milan]].<ref name="Incredible"/> Variations of fruit mustards include [[apple]] mustard, [[apricot]]-ginger mustard, [[berries|berry]] mustard, [[cranberry]] mustard, [[lemon]] mustard, [[orange (fruit)|orange]] and honey mustard, and [[pineapple]] and honey 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.<ref>{{Cite journal |last1=Church |first1=Roy |last2=Clark |first2=Christine |title=Purposive Strategy or Serendipity? Development and Diversification in Three Consumer Product Companies, 1918{{hyphen}}39: J. & J. Colman, Reckitt & Sons, and Lever Bros./Unilever |journal=Business History |volume=45 |issue=1 |date=2003 |pages=23{{hyphen}}59 |language=en |doi=10.1080/713999294 |s2cid=154062731 }}</ref> It became a popular accompaniment to steak in particular. Colman's ceased retail production of French mustard in 2001 after [[Unilever]], which now owns Colman's, were ordered to stop selling it by the EU, following its takeover of rival mustard-maker [[Amora (mustard)|Amora]]–[[Maille (company)|Maille]] in 2000.<ref>{{cite news|url=http://www.brandrepublic.com/news/13401/Unilever-ditch-Colmans-French-Mustard-brand/|title=Unilever to ditch Colman's French Mustard brand|website=brandrepublic.com}}</ref> Many British supermarkets still offer their own version of French mustard.


===Indian mustards===
=== Fruit mustards ===
Fruit and mustard have been combined since the [[Lombardy|Lombard]] creation of ''[[mostarda di frutta]]'' in the 14th century.<ref name="Incredible">Antol, p. 19.</ref> Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and [[game (food)|game]], and were said to be a favorite of the [[Dukes of Milan]]. Traditional variations of fruit mustards include apple mustard (traditional in [[Mantua]] 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.
Varieties of mustard that include [[Madras_sauce|Madras]] or Indian curry powder.


===Hot mustards===
=== Honey mustard ===
{{redirect|Honey mustard}}
Variations of hot mustards include [[chipotle|chipotle pepper]], [[habanero pepper]], [[horseradish]], and [[jalapeño]] mustards. However, in general, "hot mustards" do not refer to mustards with [[chili pepper]]s added. Instead, the term usually refers to the mustards that have been prepared in such a way to bring out the natural piquancy created by the myrosinase and two [[sulfur]] compounds, [[myrosin]] and [[sinigrin]], that are naturally present in mustard seeds.<ref name="about-chm">{{cite web|url=http://chinesefood.about.com/library/blchineseing8.htm|title=Chinese Hot Mustard Dip|first=Rhonda|last=Parkinson|publisher=About.com|date=2009-11-09|accessdate=2010-02-12}}</ref> When mustard seeds are crushed and mixed with cold water, these compounds break down to form a volatile oil that vaporizes to produce the "hot" sensation one experiences when consuming hot mustards.<ref name="about-chm" /> Usually, additives like flour are used by manufacturers to tone down this natural spicy/pungent flavor to produce the milder mustards popularly consumed.<ref name="about-chm" /> However, certain brands and manufacturers strive for mustards that produce a pungent and sharp flavor by using the more pungent [[black mustard|black]] or [[brown mustard]] seeds rather than the [[white mustard]] seeds used to make mild mustards.<ref name="about-chm" /><ref name="about-wmmh">{{cite web|url=http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm|title=What makes mustard hot?|first=Peggy|last=Trowbridge|publisher=About.com|date=2010-02-12|accessdate=2010-06-09}}</ref> The heat of mustard also dissipates with time and if the mustard is exposed to heat.<ref name="about-chm" /> That is why hot mustard manufacturers often use cold water and/or add an acidic agent to preserve the heat of the mustard. Hot mustard can also be made from dried mustard powder.<ref name="about-chm" /> In its powder form, the chemicals responsible for mustard's pungent flavor do not evaporate or disappear and can, thus, be stored for much longer periods of time.
Honey mustard is a blend of mustard and honey.<ref>{{cite web|url=http://southernfood.about.com/od/copycatrecipes/r/blcc59.htm|title=Honey Mustard Sauce Recipe|work=About.com Food |archive-url=https://web.archive.org/web/20071207070608/http://southernfood.about.com/od/copycatrecipes/r/blcc59.htm|archive-date=7 December 2007|access-date=27 May 2011}}</ref> It is commonly used both on sandwiches and as a dip for finger foods such as [[chicken fingers]]. It can also be combined with vinegar or olive oil to make a salad dressing.


====Horseradish mustard====
=== Hot mustard ===
The term "hot mustard" is used for mustards prepared to bring out the natural piquancy of the mustard seeds.<ref name="about-chm">{{cite web|url=http://chinesefood.about.com/library/blchineseing8.htm|title=Chinese Hot Mustard Dip|first=Rhonda|last=Parkinson|publisher=About.com|date=2009-11-09|access-date=2010-02-12|archive-date=14 February 2009|archive-url=https://web.archive.org/web/20090214084215/http://chinesefood.about.com/library/blchineseing8.htm|url-status=dead}}</ref> This is enhanced by using more pungent black or brown mustard seeds rather than yellow mustard seeds, and the low acidity of the liquid used.<ref name="about-chm" /><ref name="about-wmmh">{{cite web|url=http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm|title=What makes mustard hot?|first=Peggy|last=Trowbridge|publisher=About.com|date=2010-02-12|access-date=2010-06-09|archive-date=6 January 2017|archive-url=https://web.archive.org/web/20170106093915/http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm|url-status=dead}}</ref> [[Karashi]] is a variety of hot mustard originating in Japan. Hot mustard is also a common condiment in [[Chinese cuisine]] and [[Korean cuisine]].<ref>{{cite web |url=https://www.thespruceeats.com/about-chinese-hot-mustard-695079#cooking-with-chinese-mustard |title=What Is Chinese Hot Mustard? |first=Rhonda |last=Parkinson |date=July 20, 2021 |work=The Spruce Eats}}</ref><ref>{{cite web |url=https://www.spiceography.com/chinese-mustard/ |title=Chinese Mustard: The Spiciest Mustard |work=SPICEography|date=24 March 2020 }}</ref>
[[Horseradish]] mustard contains horseradish as well as mustard. The horseradish adds a sour flavor plus additional heat. In general, horseradish mustard is available as either mild or hotter than English mustard.


===Old World mustards===
=== Hot pepper mustard ===
[[Chilli pepper]]s of various strengths are used to make a variety of mustards more piquant than plain mustard. Chilis or a [[hot sauce]] such as [[Sriracha]] made from chilis are added to mustards of different base styles such as yellow mustard, brown mustard, or spirit mustards.
Variations of Old World mustards include [[England|English]] mustard, [[Holland|Dutch]] mustard, [[France|French]] Dijon mustard, [[Poland|Polish]] mustard, [[Russia]]n mustard, Tewkesbury horseradish mustard, [[Sweden|Swedish]] mustard, and sweet or hot [[Austria]]n, [[Bavaria]]n, and [[Germany|German]] mustards.


===Spirited mustards===
=== Spirit mustards ===
Spirited mustards have added alcoholic [[distilled beverage|spirits]] or [[beer]] for added flavor, but do not contain [[alcohol]]. Variations include [[Isle of Arran|Arran]] mustards with [[scotch whisky|highland malt scotch]], [[brandy|brandied]] peach mustard, [[Cognac (brandy)|cognac]] mustard, Irish "[[pub]]" mustard, [[Jack Daniel's]] mustard, and [[stout]] mustard.
Spirit mustards are made with alcoholic [[distilled spirits]]. Variations include [[Isle of Arran|Arran]] mustards with [[Scotch whisky]], [[brandy|brandied]] peach mustard, [[Cognac (brandy)|cognac]] mustard, Irish "pub" mustard with [[Irish whiskey]], and [[Jack Daniel's]] mustard.<ref>{{cite book |last1=Ravindran |first1=P. N. |title=The Encyclopedia of Herbs and Spices |date=2017 |publisher=CABI |isbn=9781780643151 |url=https://books.google.com/books?id=6pJNDwAAQBAJ&q=spirited+mustard&pg=PA1078 |access-date=10 September 2018 |language=en}}</ref>


====Irish mustard====
=== Sweet mustard ===
[[File:Muştar.jpg|thumb|Romanian [[Tecuci]] mustard]]
Irish mustard is a blend of wholegrain mustard with honey and/or [[Irish whiskey]].
Sweet mustard is sweetened with sugar. It is common in [[Bavaria]] 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]] and [[Switzerland]]. Sweet mustard from [[Tecuci]], Romania, is a variety very popular in Southeastern Europe and is suitable for grilled meats such as ''[[mititei]]''.


===Australian mustard===
=== Whole-grain mustard ===
[[File:French Mustard.jpg|thumb|Whole-grain mustard from France]]
Prepackaged mustard marketed as "Australian" is equal parts English yellow mustard mixed with equal parts wholegrain mustard, which results in a texture between the two.
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 (province)|Groningen]] mustard and others are examples of mustards with partially ground grains.


===Russian mustard===
=== 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.<ref>{{cite web|url=https://www.bbc.co.uk/food/english_mustard|title=BBC: Food ingredients|access-date=9 October 2014}}</ref> It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent, but deteriorates rapidly.<ref name=grauniad />
Russian mustard is a sharp, strong version of mustard, prepared from an [[Indian mustard]] seed and high acid (~6-9%) distilled white vinegar, with salt, sugar, and vegetable oil to taste. Mustard flour is diluted with a hot water in Russia, resulting in more efficient [[allyl isothiocyanate]] production and thus a sharper taste. Indian mustard has less heat-sensitive [[glucosinolates]], so hot water does not reduce the pungency.


== Allergies ==
===Miscellaneous mustards===
A strong mustard can make the [[eye]]s water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations.<ref>Hazen, p. 15</ref>
There are so many varieties of mustard that some are not easily classified, including [[balsamic]] mustard, [[olive|black olive]] mustard, [[sun-dried tomato]] mustard, and [[Sweet onion|Maui onion]] mustard.


Any part of the mustard plant can also, rarely, cause [[Allergy|allergic]] reactions in some people, including [[anaphylaxis]]. In the [[European Union]] 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<ref>{{cite web |title=Regulation (EG) 1169/2011 |url=https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32011R1169 |website=Eur-Lex Access to European Union law |publisher=European Union |access-date=7 October 2020}}</ref> 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]] (i.e. bold, capitals).
==Notable mustard manufacturers==
{{Refimprove section|date=January 2011}}


===Austria===
== See also ==
{{Portal|Food}}
* [http://www.mautner.at/ Mautner Markhof]
* [[Mostarda]]

* [[List of mustard brands]]
===Belgium===
* [[Tierenteyn]]<ref name=NYTIMES>{{Citation |last= |first= |title=From Ghent, a Mustard Known in Napoleon's Day |url=http://www.nytimes.com/1986/11/23/travel/fare-of-the-country-from-ghent-a-mustard-known-in-napoleon-s-day.html |publisher= The New York Times | first1=Theodore | last1=James Jr | first2=Who | last2=Livesand | date=1986-11-23}}</ref>
* [[De Kroon]]

===Brazil===
[[:pt:Hemmer Alimentos|Hemmer]], [[Blumenau]]

===Croatia===
* [[Podravka]], [[Koprivnica]]
* [[Zvijezda (company)|Zvijezda]], [[Zagreb]]

===Colombia===
* [[Hacienda Gourmet]]

===Estonia===
* [[:et:Põltsamaa Felix AS | Põltsamaa Kange sinep]]

===Finland===
* [[Jalostaja]]
* [[Turun sinappi]]

===France===
* [[Edmond Fallot]]
* [[Amora (mustard)|Amora]]
* [[Maille (company)|Maille]]
* [[Pommery (mustard)]]
* [[Reine de Dijon]]

===Germany===
* [[Born Feinkost]]
* [[Develey]] ([[Bautz'ner Senf]])
* [[Düsseldorfer Löwensenf]]
* [[Luise Händlmaier]]

===Hungary===
* [http://www.univer.hu/index.php?LangID=2 Univer]

===Italy===
* [[Sperlari]]

===Netherlands===
* [[De Marne mosterd]], [[Groningen (city)|Groningen]]

===Norway===
* [[Idun_Industri|Idun sennep]]

===Poland===
* [[Kamis]]

===Serbia===
* [[Centro proizvod]], [[Belgrade]]
* [[Dijamant]], [[Zrenjanin]]
* [[Polimark]], [[Zemun]] ([[Belgrade]])
* [[Sunce]] ([[Uniliver]]), [[Sombor]]
* [[Vital (condiment)|Vital]], [[Vrbas (town)|Vrbas]]

===Slovenia===
* Eta, [[Kamnik]]

===Sweden===
* Slotts
* Johnny´s
*LissElla´s
* [http://nissessenap.se/ nissessenap]

===Switzerland===
* [[Thomy]]

===Turkey===
* [[Delizia (condiment)|Delizia]]

===United Kingdom===
* [[Tracklements]]
* [[Colman's]]
* [[Keen's]]
* [[Taylors]]
* [[Cumberland Mustard]]

===United States===
* [[French's]]
* [[Grey Poupon]]
* [[Gulden's]]
* [[H.J. Heinz Company|Heinz]]
* [[Koops']]
* [[Plochman's]]
* [[Zatarain's]]
* [[Stadium Mustard]]

==See also==
* [[National Mustard Museum]]
* [[National Mustard Museum]]
* [[Condiment]]

==References==
{{Reflist|2}}

==Bibliography==
*Antol, Marie Nadine. ''The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard''. Avery Publishing Group, 1999 ISBN 0-89529-920-8
*Hazen, Janet. ''Making Your Own Gourmet Mustards''. Chronicle Books, 1993 ISBN 0-8118-0173-X
*Sawyer, Helene. ''Gourmet Mustards: How to Make and Cook with Them''. Culinary Arts Ltd., 1990 ISBN 0-914667-15-7

==External links==
===Recipes===
* [http://homecooking.about.com/library/archive/blspice7.htm Mustard (seed) recipes]
* [http://www.recipesource.com/side-dishes/dressings/02/rec0290.html Recipe for honey mustard dressing]
* [http://www.keensmustard.com.au/recipes/keens-caramelised-onion-and-mustard-relish Recipe for Caramelised Onion and Mustard Relish]


===History===
== References ==
{{Reflist}}
* [http://perso.wanadoo.fr/wiencis/mustard_story.html The Golden History of Dijon Mustard]


== Bibliography ==
===External links===
* Hazen, Janet. ''Making Your Own Gourmet Mustards''. Chronicle Books, 1993 {{ISBN|0-8118-0173-X}}
* [http://homecooking.about.com/od/howtocookwithcondiments/a/mustardvariety.htm Common Varieties of Mustard]
* Sawyer, Helene. ''Gourmet Mustards: How to Make and Cook with Them''. Culinary Arts Ltd., 1990 {{ISBN|0-914667-15-7}}
* [http://www.straightdope.com/mailbag/mmustard.html What Makes Mustard So Mustardy?] (from [[The Straight Dope]])
* [[:pl:Musztardówka|Polish mustard jar, used as a glass]] (Wikipedia PL)


{{Herbs & spices}}
{{Herbs & spices}}
{{Mustard (condiment)}}
{{Mustard (condiment)}}
{{Condiments}}

{{Jewish cuisine}}
{{Transient receptor potential channel modulators}}
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[[Category:Mustard|*]]

[[Category:Spices]]
[[Category:Mustard (condiment)| ]]
[[Category:Condiments]]
[[Category:Condiments]]
[[Category:Food ingredients]]
[[Category:Food ingredients]]
[[Category:Spices]]


[[af:Mosterd]]
[[ta:கடுகு]]
[[bg:Горчица]]
[[bar:Semf]]
[[bs:Senf]]
[[ca:Mostassa (condiment)]]
[[cs:Hořčice]]
[[da:Sennep]]
[[de:Senf]]
[[el:Μουστάρδα]]
[[es:Mostaza]]
[[eu:Ziape]]
[[fa:خردل (چاشنی)]]
[[fr:Moutarde (condiment)]]
[[ko:머스터드]]
[[ku:Gormiz]]
[[hr:Senf]]
[[io:Mustardo]]
[[id:Moster]]
[[it:Senape]]
[[he:חרדל (ממרח)]]
[[jv:Mustar]]
[[ht:Moutad]]
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[[nl:Mosterd]]
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[[no:Sennep]]
[[pl:Musztarda]]
[[pt:Mostarda (condimento)]]
[[ro:Muștar]]
[[qu:Mustasa]]
[[ru:Горчица (приправа)]]
[[simple:Culinary mustard]]
[[sk:Horčica (potravina)]]
[[sl:Gorčica]]
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[[sh:Senf]]
[[fi:Sinappi]]
[[sv:Senap]]
[[tr:Hardal]]
[[zh:芥末醬]]

Latest revision as of 10:41, 4 January 2025

Mustard
Mustard in a dish
CourseCondiment
Region or stateWorldwide distribution
Main ingredientsMustard seed, water, vinegar, salt
Mustard seeds (top left) may be ground (top right) to make different kinds of mustard. These four mustards are: English mustard with turmeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).

Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra).

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, 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 sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, relishes, and marinades. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa,[1] making it one of the most popular and widely used spices and condiments in the world.[2]

Etymology

[edit]

The English word "mustard" derives from the Anglo-Norman mustarde and Old French 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. It was first attested in English in the late 13th century, though it was used as a surname a century earlier.[3]

History

[edit]

Evidence of mustard in the archaeological record is scarce since species in the Brassicaceae family do not accumulate silica and therefore do not produce phytoliths.[4]

The earliest evidence of humans using mustard plants as food dates to the Pre-Pottery Neolithic site of Jerf el Ahmar in Syria. Here ground mustard seeds identified as belonging to the genus Sinapis were part of a "seed cake" that has been dated to between 9224 and 8753 BCE.[5]

Archaeological excavations in the Indus Valley have revealed that mustard was cultivated there. That civilization existed until about 1850 BCE.[6]

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), when 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.[7]

The Romans mixed unfermented grape juice (the must) with ground mustard seeds (called sinapis) to make ‘burning must’, mustum ardens—hence "must ard".[8] A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookery book from the late fourth or early fifth century: the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce and oil and was intended as a glaze for spit-roasted boar.[9]

In the 10th century, the monks of Saint-Germain-des-Prés in Paris began their own production of mustard.[10] The first appearance of mustard makers on the royal registers in Paris was in 1292.[11] Dijon, France, had become a recognized center for mustard making by the 13th century.[10] The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 320 litres (70 imp gal) of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336.[12] 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.[13] Their success was aided by the introduction of the first automatic mustard-making machine.[13] In 1937 Dijon mustard was granted an Appellation d'origine contrôlée.[10] Owing to its long tradition of mustard making Dijon is regarded as the mustard capital of France.[10]

The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury, 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.[14] The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage,[15] which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's play King Henry the Fourth, Part II.[16]

The use of mustard as a hot dog condiment is said to have been first seen in the United States at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.T. French Company.[17]

Culinary uses

[edit]
Catla fish (Indian freshwater carp) in authentic Bengali mustard gravy.
Indian freshwater carp in authentic Bengali mustard gravy
Mustard, yellow
Nutritional value per 100 g (3.5 oz)
Energy276 kJ (66 kcal)
6 g
Sugars3 g
Dietary fibre3 g
3 g
4 g
Vitamins and minerals
MineralsQuantity
%DV†
Magnesium
11%
48 mg
Potassium
5%
152 mg
Sodium
49%
1120 mg
†Percentages estimated using US recommendations for adults,[18] except for potassium, which is estimated based on expert recommendation from the National Academies.[19]

Mustard is most often used at the table as a condiment on cold and hot meats.[20] It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. It is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and Belgium, mustard is mainly used as a seasoning of croquettes, bitterballen and cheese, and 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.[21][22][23] Added to Hollandaise sauce, mustard can inhibit curdling.[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

[edit]

The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database.[25] As a condiment, mustard averages about 5 kcal per teaspoon.[24] Some of the many vitamins and nutrients found in mustard seeds are selenium and omega 3 fatty acid.[26]

Preparation

[edit]

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 and "heat" of the mustard are determined largely by seed type, preparation, and ingredients.[27][28] Preparations from the white mustard plant (Sinapis alba) have a less pungent flavor than preparations of black mustard (Brassica nigra) or brown mustard (Brassica juncea). 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.[29]

Mustard oil can be extracted from the chaff and meal of the seed.

Flavors

[edit]

The mustard plant itself has a sharp, hot, pungent flavor.

Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities.

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

[edit]

Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes.[31] Because of its antibacterial properties and acidity, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria.[32] Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation.[32] 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.[33]

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.[34] 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.[35]

Varieties

[edit]

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 and Meaux in France; Norwich and (historically) Tewkesbury in England; and Düsseldorf, Bautzen, and Bavaria in Germany.

American yellow mustard

[edit]
Plochman's mild yellow mustard, with typical bright yellow packaging

The most common mustard in the United States is known simply as "yellow mustard", a variety which has also become popular elsewhere since its introduction. 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 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 salads, barbecue sauces, and salad dressings. It is commonly referred to as "hot dog" or "ballpark" mustard because of its traditional popularity on hot dogs at baseball games, and is known as "American mustard" in many other countries.

"Deli-style" spicy brown mustard

[edit]

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 for additional heat. A variety popular in Louisiana is called Creole mustard, which is much coarser than most spicy brown types.

Dijon mustard

[edit]
Dijon mustard exported to Bulgaria
Main article: Dijon mustard

Dijon mustard originated in 1856, when Jean Naigeon of Dijon replaced the usual ingredient of vinegar with verjuice, the acidic "green" juice of unripe grapes.[36] Most Dijon mustards today contain white wine 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

[edit]

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 by the name of Mrs Clements was the first person to sell English mustard in a prepared format in 1720.[37][38] The most famous brand of English mustard is Colman's of Norwich. Colman's began by selling mustard powder in the company's trademark yellow tin, which it introduced in 1814.

"French" mustard

[edit]
Not to be confused with French's 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.[39] It became a popular accompaniment to steak in particular. Colman's ceased retail production of French mustard in 2001 after Unilever, which now owns Colman's, were ordered to stop selling it by the EU, following its takeover of rival mustard-maker Amora–Maille in 2000.[40] Many British supermarkets still offer their own version of French mustard.

Fruit mustards

[edit]

Fruit and mustard have been combined since the Lombard creation of mostarda di frutta in the 14th century.[12] 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 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

[edit]
"Honey mustard" redirects here. For other uses, see Honey mustard (disambiguation).

Honey mustard is a blend of mustard and honey.[41] It is commonly used both on sandwiches and as a dip for finger foods such as chicken fingers. It can also be combined with vinegar or olive oil to make a salad dressing.

Hot mustard

[edit]

The term "hot mustard" is used for mustards prepared to bring out the natural piquancy of the mustard seeds.[30] This is enhanced by using more pungent black or brown mustard seeds rather than yellow mustard seeds, and the low acidity of the liquid used.[30][42] Karashi is a variety of hot mustard originating in Japan. Hot mustard is also a common condiment in Chinese cuisine and Korean cuisine.[43][44]

Hot pepper mustard

[edit]

Chilli peppers of various strengths are used to make a variety of mustards more piquant than plain mustard. Chilis or a hot sauce such as Sriracha made from chilis are added to mustards of different base styles such as yellow mustard, brown mustard, or spirit mustards.

Spirit mustards

[edit]

Spirit mustards are made with alcoholic distilled spirits. Variations include Arran mustards with Scotch whisky, brandied peach mustard, cognac mustard, Irish "pub" mustard with Irish whiskey, and Jack Daniel's mustard.[45]

Sweet mustard

[edit]
Romanian Tecuci mustard

Sweet mustard is sweetened with sugar. It is common in Bavaria 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 and Switzerland. Sweet mustard from Tecuci, Romania, is a variety very popular in Southeastern Europe and is suitable for grilled meats such as mititei.

Whole-grain mustard

[edit]
Whole-grain mustard from France

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 and others are examples of mustards with partially ground grains.

Home preparation

[edit]

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.[46] It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent, but deteriorates rapidly.[34]

Allergies

[edit]

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.[47]

Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. In the European Union 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[48] 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 (i.e. bold, capitals).

See also

[edit]

References

[edit]
  1. ^ Hazen, p. 13
  2. ^ García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez- (2016). "Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets". Annals of the New York Academy of Sciences. 1379 (1): 3–16. Bibcode:2016NYASA1379....3G. doi:10.1111/nyas.13045. PMID 27153401. S2CID 13782295.
  3. ^ "mustard". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
  4. ^ Blinnikov, Mikhail S.; Bagent, Chelsey M.; Reyerson, Paul E. (February 2013). "Phytolith assemblages and opal concentrations from modern soils differentiate temperate grasslands of controlled composition on experimental plots at Cedar Creek, Minnesota". Quaternary International. 287: 101–113. Bibcode:2013QuInt.287..101B. doi:10.1016/j.quaint.2011.12.023.
  5. ^ Willcox, George (June 2002). "Charred plant remains from a 10th millennium B.P. kitchen at Jerf el Ahmar (Syria)". Vegetation History and Archaeobotany. 11 (1–2): 55–60. Bibcode:2002VegHA..11...55W. doi:10.1007/s003340200006. ISSN 0939-6314.
  6. ^ "Indus civilization". Encyclopedia Britannica.
  7. ^ "DISCUSSION ON THE ORIGIN OF MUSTARD (BRASSICA JUNCEA) IN CHINA". International Society for Horticultural Science.
  8. ^ Hazen, p. 6
  9. ^ Antol, Marie Nadine. The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard. Avery Publishing Group, 1999, p. 16.
  10. ^ a b c d Hazen, p. 10.
  11. ^ Antol, p. 19
  12. ^ a b Antol, p. 19.
  13. ^ a b Antol, p. 21.
  14. ^ Antol, pp. 21–22.
  15. ^ "BBC Food – How English mustard almost lost its name". BBC Food. Retrieved 9 October 2014.
  16. ^ Antol, p. 22.
  17. ^ Antol, p. 23.
  18. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  19. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
  20. ^ Park, Kun-Young; Kwon, Dae Young; Lee, Ki Won; Park, Sunmin (2018). Korean Functional Foods: Composition, Processing and Health Benefits. CRC Press. ISBN 9781351643696. Retrieved 10 September 2018.
  21. ^ "Flavor Story: Ground Mustard | McCormick". www.mccormick.com. Retrieved 21 June 2018.
  22. ^ Eats, Serious. "What's the Point of a Vinaigrette? | The Food Lab". www.seriouseats.com. Retrieved 21 June 2018.
  23. ^ Akis, Eric. "Ask Eric: Mustard makes magic in vinaigrette". Times Colonist. Retrieved 21 June 2018.
  24. ^ a b Sawyer, p. 24.
  25. ^ USDA National Nutrient Database – Mustard Nutrition, archived from the original on 21 July 2011
  26. ^ Mustard seeds Archived 29 June 2020 at the Wayback Machine. WHFoods. Retrieved on 2011-05-27.
  27. ^ Making the most of... Mustard, BBC, archived from the original on 28 December 2007, retrieved 3 February 2008
  28. ^ What makes mustard hot?, About.com, archived from the original on 6 January 2017, retrieved 3 February 2008
  29. ^ See Irma S. Rombauer & Marion R. Becker, Joy of Cooking. Bobbs-Merrill, 1975, p. 583; Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker, Joy of Cooking, Scribner, 1997, p. 71.
  30. ^ a b c Parkinson, Rhonda (9 November 2009). "Chinese Hot Mustard Dip". About.com. Archived from the original on 14 February 2009. Retrieved 12 February 2010.
  31. ^ "KÜHNE SENF". Germany: KÜHNE (manufacturer). 4 December 2015. Archived from the original on 5 September 2012.
  32. ^ a b Sawyer, p. 11.
  33. ^ Singh, Dueep Jyot; Davidson, John (2016). The Magic of Mustard. Mendon Cottage Books. ISBN 9781311475749. Retrieved 10 September 2018.
  34. ^ a b Fearnley-Whittingstall, Hugh (31 January 2014). "Sharp practices: Hugh Fearnley-Whittingstall's mustard recipes". The Guardian. ISSN 0261-3077. Retrieved 17 September 2016.
  35. ^ Sawyer, p. 10.
  36. ^ Jack E. Staub, Ellen Buchert (18 August 2008). 75 Exceptional Herbs for Your Garden. Gibbs Smith. p. 170. ISBN 9781423608776.
  37. ^ "Modern English mustard had its roots in the inventiveness and energy of a Durham woman". www.thenorthernecho.co.uk. 7 September 2007. Retrieved 18 December 2020.
  38. ^ McCulloch, John Ramsay (1850). A Dictionary, Practical, Theoretical, and Historical, of Commerce and Commercial Navigation: Illustrated with Maps and Plans. Longman, Brown, Green, and Longmans.
  39. ^ Church, Roy; Clark, Christine (2003). "Purposive Strategy or Serendipity? Development and Diversification in Three Consumer Product Companies, 1918-39: J. & J. Colman, Reckitt & Sons, and Lever Bros./Unilever". Business History. 45 (1): 23–59. doi:10.1080/713999294. S2CID 154062731.
  40. ^ "Unilever to ditch Colman's French Mustard brand". brandrepublic.com.
  41. ^ "Honey Mustard Sauce Recipe". About.com Food. Archived from the original on 7 December 2007. Retrieved 27 May 2011.
  42. ^ Trowbridge, Peggy (12 February 2010). "What makes mustard hot?". About.com. Archived from the original on 6 January 2017. Retrieved 9 June 2010.
  43. ^ Parkinson, Rhonda (20 July 2021). "What Is Chinese Hot Mustard?". The Spruce Eats.
  44. ^ "Chinese Mustard: The Spiciest Mustard". SPICEography. 24 March 2020.
  45. ^ Ravindran, P. N. (2017). The Encyclopedia of Herbs and Spices. CABI. ISBN 9781780643151. Retrieved 10 September 2018.
  46. ^ "BBC: Food ingredients". Retrieved 9 October 2014.
  47. ^ Hazen, p. 15
  48. ^ "Regulation (EG) 1169/2011". Eur-Lex Access to European Union law. European Union. Retrieved 7 October 2020.

Bibliography

[edit]
  • Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993 ISBN 0-8118-0173-X
  • Sawyer, Helene. Gourmet Mustards: How to Make and Cook with Them. Culinary Arts Ltd., 1990 ISBN 0-914667-15-7

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