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==Storage and shelf life==
==Storage and shelf life==
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 for two days after expiration, 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.
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===
===Packaging===

Revision as of 22:48, 9 June 2012

Mustard seeds (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).

Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, B. nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, 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.[1] Homemade mustards are often far hotter and more intensely flavored than commercial preparations.[2] A strong mustard can cause the eyes to water, sting the palate, and inflame the 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.[3] Commonly paired with meats and cheeses, mustard is a popular addition to sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, northern Europe, the Balkan States, Asia, North America, and Africa,[4] making it one of the most popular and widely used spices and condiments in the world.

Etymology

The English word "mustard" derives from the Anglo-Norman mustarde and Old French 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.[5]

History

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".[6] A recipe for mustard appears in Apicius (also called 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, 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.[7]

The Romans likely exported mustard seed to 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.[8] The first appearance of mustard makers on the royal registers in Paris dates back to 1292.[9] Dijon, France, became a recognized centre for mustard making by the 13th century.[10] 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.[11] In 1777, 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.[12] Their success was aided by the introduction of the first automatic mustard-making machine.[12] In 1937, Dijon mustard was granted an Appellation d'origine contrôlée.[8] Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world.[10]

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.[13] 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 King Henry the Fourth, Part II.[14]

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.[15]

Culinary uses

Mustard, yellow
Nutritional value per 100 g (3.5 oz)
Energy276 kJ (66 kcal)
8 g
Sugars3 g
Dietary fiber3 g
3 g
4 g
Vitamins and minerals
MineralsQuantity
%DV†
Magnesium
12%
49 mg
Sodium
49%
1120 mg
†Percentages estimated using US recommendations for adults,[16] except for potassium, which is estimated based on expert recommendation from the National Academies.[17]

Mustard is often used at the table as a condiment on meat. 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, pretzels, 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.[18]

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

Nutritional value

The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database.[19] As a condiment, mustard averages approximately five calories per teaspoon.[18] Some of the many vitamins and nutrients that mustard seeds are high in are selenium and omega 3 fatty acid.[20]

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.[21][22] 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).[23]

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.

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 isothiocyanates responsible for mustard's characteristic heat. The isothiocyanates, such as allyl isothiocyanate, activate the TRPA1 channel, a chemosensor.

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

Because of its antibacterial properties, mustard does not require refrigeration; it will not grow mold, mildew, or harmful bacteria.[24] Unrefrigerated mustard will lose pungency more quickly, and should be stored in a tightly sealed, sterilized container in a cool, dark place.[25] Mustard can last indefinitely, though it may dry out, lose flavor, or brown from oxidation.[24] 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 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

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]

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] 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

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. They vary 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 whole-grain type blended with whiskey, stout (commonly Guinness), and/or honey.

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.

Mustard oil

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]

American mustard

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 George T. French as "cream salad mustard". This mustard is closely associated with hot dogs, sandwiches, pretzels and hamburgers. Along with its use on various sandwiches, yellow mustard is a key ingredient in many potato salads, barbecue sauces, and salad dressings. Yellow mustard can be rubbed on barbecue meat prior to applying a dry rub, to form a crust, called bark, on the meat.

Spicy brown/deli-style mustard

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.

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.[26]

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.

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.

Whole-grain mustard or granary mustard

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 mustard.

Sweet mustards

Variations of sweet mustards include honey mustard, spiced honey mustard, brown sugar and pecan mustard, prickly pear honey mustard, maple mustard, sesame ginger mustard, and sweet and hot mustard.

Honey mustard

Honey mustard, as the name suggests, is a blend of mustard and honey, usually 1:1.[27] It is most often used as a topping for sandwiches and as a dip for chicken strips, french fries, onion rings, and other finger foods. 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 demerara sugar are popularly used in British cuisine to coat grilled lamb cutlets or pork chops. Peppers and spices are sometimes added to give honey mustard a distinct spicy taste.

Fruit mustards

Fruit and mustard have been combined since the Lombard creation of mostarda di frutta in the 14th century.[11] 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.[11] Variations of fruit mustards include apple mustard, apricot-ginger mustard, berry mustard, cranberry mustard, lemon mustard, orange and honey mustard, and pineapple and honey mustard.

Indian mustards

Varieties of mustard that include Madras or Indian curry powder.

Hot mustards

Variations of hot mustards include chipotle pepper, habanero pepper, horseradish, and jalapeño mustards. However, in general, "hot mustards" do not refer to mustards with chili peppers 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.[28] 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.[28] Usually, additives like flour are used by manufacturers to tone down this natural spicy/pungent flavor to produce the milder mustards popularly consumed.[28] However, certain brands and manufacturers strive for mustards that produce a pungent and sharp flavor by using the more pungent black or brown mustard seeds rather than the white mustard seeds used to make mild mustards.[28][29] The heat of mustard also dissipates with time and if the mustard is exposed to heat.[28] 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.[28] 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.

Horseradish mustard

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

Variations of Old World mustards include English mustard, Dutch mustard, French Dijon mustard, Polish mustard, Russian mustard, Tewkesbury horseradish mustard, Swedish mustard, and sweet or hot Austrian, Bavarian, and German mustards.

Spirited mustards

Spirited mustards have added alcoholic spirits or beer for added flavor, but do not contain alcohol. Variations include Arran mustards with highland malt scotch, brandied peach mustard, cognac mustard, Irish "pub" mustard, Jack Daniel's mustard, and stout mustard.

Irish mustard

Irish mustard is a blend of wholegrain mustard with honey and/or Irish whiskey.

Australian mustard

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.

Russian mustard

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.

Miscellaneous mustards

There are so many varieties of mustard that some are not easily classified, including balsamic mustard, black olive mustard, sun-dried tomato mustard, and Maui onion mustard.

Notable mustard manufacturers

Austria

Belgium

Brazil

Hemmer, Blumenau

Croatia

Colombia

Estonia

Finland

France

Germany

Hungary

Italy

Netherlands

Norway

Poland

Serbia

Slovenia

Sweden

Switzerland

Turkey

United Kingdom

United States

See also

References

  1. ^ Hazen, p. 14
  2. ^ Hazen, p. 15
  3. ^ "Mustard allergy". Eatwell.gov.uk (2011-03-29). Retrieved on 2011-05-27.
  4. ^ Hazen, p. 13
  5. ^ "mustard". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
  6. ^ Hazen, p. 6
  7. ^ Antol, p. 16.
  8. ^ a b Hazen, p. 10
  9. ^ Antol, p. 19
  10. ^ a b Hazen, p. 10.
  11. ^ a b c Antol, p. 19.
  12. ^ a b Antol, p. 21.
  13. ^ Antol, pp. 21–22.
  14. ^ Antol, p. 22.
  15. ^ Antol, p. 23.
  16. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  17. ^ 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 2024-12-05.
  18. ^ a b Sawyer, p. 24.
  19. ^ USDA National Nutrient Database – Mustard Nutrition
  20. ^ Mustard seeds. WHFoods. Retrieved on 2011-05-27.
  21. ^ Making the most of... Mustard, BBC, retrieved 2008-02-03
  22. ^ What makes mustard hot?, About.com, retrieved 2008-02-03
  23. ^ 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.
  24. ^ a b Sawyer, p. 11.
  25. ^ Sawyer, p. 10.
  26. ^ History. Tailgatersinc.com. Retrieved on 2011-05-27.
  27. ^ Honey Mustard Sauce Recipe. Southernfood.about.com (2011-01-31). Retrieved on 2011-05-27.
  28. ^ a b c d e f Parkinson, Rhonda (2009-11-09). "Chinese Hot Mustard Dip". About.com. Retrieved 2010-02-12.
  29. ^ Trowbridge, Peggy (2010-02-12). "What makes mustard hot?". About.com. Retrieved 2010-06-09.
  30. ^ James Jr, Theodore; Livesand, Who (1986-11-23), From Ghent, a Mustard Known in Napoleon's Day, The New York Times

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

Recipes

History

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