Mustard (condiment)
| Nutritional value per 100 g (3.5 oz) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 276 kJ (66 kcal) | ||||||||||
8 g | |||||||||||
| Sugars | 3 g | ||||||||||
| Dietary fiber | 3 g | ||||||||||
3 g | |||||||||||
4 g | |||||||||||
| |||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||
Mustard is used as a culinary term, referring to seeds or leaves of the mustard plant, or preparations made from them.
Prepared mustard
Prepared mustard is a thick condiment, a yellow or yellow-brown paste with a sharp taste that is prepared from the ground mustard seeds, by mixing them with water, vinegar or other liquids, and adding ingredients such as flour. A strong mustard can cause the eyes to water, burn the palate and inflame the nasal passages. For this reason, mustard is an acquired taste.
The Romans most likely developed the prepared mustards we know today. They mixed unfermented grape juice, known as "must", with ground seeds (called sinapis) to form mustum ardens, or "burning must".
There are many varieties of mustard, which vary in strength and flavour. Places known for their mustard include Dijon (strong) and Meaux in France, Norwich and Tewkesbury in the United Kingdom. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged.
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 exist major mustard plants in Dijon and suburbs, most Dijon mustard is manufactured outside of Dijon. Dijon mustard is simply a method of preparing ground mustard seeds, using brown mustard. Nor does "Dijon mustard" have an origin in medieval monasteries: in 1856, Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for the older vinegar. Mustards are often prepared with some subsidiary spices like cloves, but in the past adulterants were so commonplace that in 1658 French law proscribed all mustard-making for sale except from certified makers.
Mustard is most often used as a condiment on meat, especially cold meats such as ham; the French like strong Dijon mustard with steak. It is also used as an ingredient in mayonnaise and vinaigrette, in marinades and barbecue sauce. Honey mustard is most often used as a topping for sandwiches and as a side for dipping french fries, onion rings, and other finger foods. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil.
Mustard is a popular accompaniment to hot dogs, along with ketchup and relish. Lesser condiments include diced onions and banana peppers.
Popular brands of mustard are Plochman's (since 1852), French's (Robert Timothy French, 1880), and Gulden's (Charles Gulden, 1862) in the United States; Amora and Maille (since 1747) in France; and Colman's (Jeremiah Colman, 1804) in the U.K. In New Orleans Zatarain's manufactures Creole mustard.
Mustard was not popular in American cooking until mild "mustard sauce" using white (actually yellow) mustard seeds, with some additional turmeric for bright yellow coloring, was made commercially available. "Honey Dijon", which is made from the combination of Dijon mustard and honey, appeals in the U.S. to a national taste for sweetness in unexpected sources. In the U.S., very mild prepared mustard is often used as a condiment in combination with ketchup.
Mustard is generally sold in glass jars or plastic bottles. Any mustard which is stored for a long period of time is prone to separation, causing mustard water. Shaking a closed jar/bottle prior to opening is recommended.
The Mount Horeb Mustard Museum in Mt. Horeb, Wisconsin has the largest collection of prepared mustards in the world.
Mustard greens
Mustard greens (also known as green mustard cabbage), the leaves of the Indian mustard plant (Brassica juncea), are one of the greens considered to be an essential element in soul food. They are more pungent than the closely-related Brassica oleracea greens (kale, cabbage, collard greens, et cetera) and are very frequently mixed with these milder greens in a dish of "mixed greens", which can also often include wild greens such as dandelion. As with other greens in soul food cooking, they are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are also extremely high in Vitamin A and Vitamin K.
Chinese and Japanese cuisines make much more use of mustard greens. A large variety of B. juncea cultivars are grown and enjoyed, such as zha cai (tatsoi), mizuna, juk gai choy, and hseuh li hung (雪里红). Asian mustard greens are generally stir-fried or pickled. A South-East Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone.
External links
- Global Gourmet: Michele Anna Jordan on the history of a condiment
- What Makes Mustard So Mustardy? (from The Straight Dope)
- Nutrition information for mustard greens and prepared mustard.
- World's Healthiest Foods: Mustard
- The expression "cut the mustard"
- UCLA, Medicinal spices: Mustard
- Description of the many different edible types of mustard greens, on innvista.com
- ^ 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.
- ^ 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.