mustard

1. 1. Any of various Eurasian plants of the genus Brassica, especially B. nigra and B. juncea, which are cultivated for their pungent seeds and edible leaves.
   2. A condiment made from the powdered seeds of certain of these plants.
2. A member of the mustard family.
3. A dark yellow to light olive brown.

[Middle English, from Old French mustarde, from Latin mustum, must, unfermented wine. See must³.]

A piquant condiment made from the seeds of the mustard plant. When the seeds are crushed, two elements, myronate and myrasin, are released, creating a fiery tasting essence. It is either left in a powdered form to which the consumer adds water; or it is mixed with water, wine, vinegar, or a combination of these ingredients, in a food processing plant.

Background

Mustard seeds have been used for culinary purposes since prehistoric times. You will find mention of them in the Bible. The plants were cultivated in Palestine and then made their way to Egypt where they have been found in the pyramids.

The seeds were chewed during meals, quite possibly to disguise the rank flavor of spoiled meat. The Romans were known to crush the seeds and mix them with verjuice (unripened grape juice). Greek and Roman cooks used the seeds in a flour form, or mixed into a fish brine to flavor both fish and meat.

By the fourth century, mustard was being used in Gaul and Burgundy. Pope John XXII was so enamored of its flavor that he created a new office, grand moutardier du pape (great mustardmaker to the pope), and installed his nephew as the first moutardier.

In 1390, the French government issued regulations for the manufacture of mustard, decreeing that it contain nothing more than "good seed and suitable vinegar." Two hundred years later, corporations of vinegar and mustard manufacturers were founded at Orleans and Dijon.

Mustard popularity increased in the eighteenth century, thanks to two innovators. An Englishwoman named Clements developed a recipe that combined mustard powder with water. She traveled the countryside selling her product, keeping its ingredients a secret. King George I is said to have been a frequent customer. In Dijon, France, a mustard manufacturer named Niageon created a recipe for a strong mustard that combined black and brown seeds with verjuice.

In 1777, one of the most famous names in mustard was created when Maurice Grey, who had invented a machine to crush, grind and sieve seeds, joined forces with Auguste Poupon. The resulting Grey-Poupon Dijon mustard is made from brown or black mustard seeds that have been mixed with white wine.

In 1804, a British flour miller named Jeremiah Colman expanded his business to include the milling of mustard seeds. His process for producing his dry mustard is virtually unchanged since that time, with the only alteration being the use of brown seeds instead of black ones. Brown and white seeds are ground separately and then sifted through silk to filter out the seed hulls and bran. The two mustards are then blended and poured into tins.

By the turn of the century, an American named Francis French was also finding success making mustard. French's version was milder, made solely with white seeds, colored bright yellow with tumeric and made tart with vinegar.

The process by which mustard is made has not changed substantially over the years. The seeds are cleaned, crushed, sieved, and sifted. A variety of liquids such as wine and vinegar are added to make prepared mustards. Just like Mrs. Clements of Great Britain, however, manufacturers are still secretive about the precise measurements of each ingredient.

Today, most of the work is done by sophisticated machinery. In the earliest times, the seeds were crushed and grinded by hand. Then, steam-powered stampers were used. Now, the seeds are loaded into roller mills that can flatten and hull them simultaneously.

Raw Materials

Brown (Brassica juncea) and white (Sinapis alba) mustard seeds are used to make mustard. They are sown in March and April, the plants usually flower in June, harvesting takes place in September. It is important to harvest before the pods are fully ripe because they will split and spill the seeds out. An 8 oz (226.8 g) jar of mustard requires approximately 1,000 seeds.

Before the invention of modern farming procedures, much of the work was done by hand. Quality was difficult to assure. Today, plant breeding allows the farmer to produce a consistently high quality seed. Combines have eliminated the back-breaking work of hand-cutting the plants with sickles.

Eighty-five percent of the world's mustard seeds are grown in Canada, Montana, and North Dakota. Most mustard producers purchase seeds from a cooperative. The seeds are stored by the tens of thousands in silos until they are ready to be used. Samples are taken from each shipment and tested for quality.

Vinegar, water and/or white wine are purchased from an outside supplier and added to the milled mustard seed to make a paste. A variety of spices including tumeric, garlic, paprika, and salt are added to the mustard paste for flavoring and color. These are purchased from outside supplier. Other ingredients may be added to the mustard paste to create flavored varieties. These ingredients are purchased from an outside supplier and range from lemon to honey to horseradish.

The Manufacturing
Process

Seeds are examined, cleaned,
dried, and stored

• When the seeds arrive from the harvester, they are visually examined for quality. They are then loaded onto conveyer belts and passed under water sprayers to remove dirt and other debris. After the seeds dry, they are stored in silos until ready to use.

Seeds are soaked

• Some companies soak the mustard seeds in wine and vinegar for lengths of time ranging from a few hours to several days. This softens the seeds, making the hulls easier to remove.

Seeds are crushed and ground

• The seeds are loaded into roller mills, where large wheels crush and grind them into a flour. Some companies subject the seeds to numerous rounds of crushing and grinding in order to obtain a desired degree of fineness.

Hulls and bran are sifted out

• The crushed seeds are passed through sieves, so that the hulls and bran fall to a tray underneath. Heartier varieties of mustard may include the hulls.

Liquids added to the seed flour

• The seed flour is loaded into large mixing vats and specific proportions of white wine, vinegar and/or water are added. The mixture is blended until a paste is created.

Seasonings and/or flavorings are
added

• Pre-measured amounts of seasoning and/or flavorings are added to the paste and blended thoroughly.

Mustard paste is heated and
cooled

• The mustard mixture is then heated to a pre-determined temperature and allowed to simmer for a pre-determined time. It is then cooled to room temperature. Some varieties of mustard are aged in large containers before they are bottled.

The mustard is bottled and packed
for shipment

• Pre-measured amounts of mustard are poured into glass jars or plastic bottles that are moving along a conveyer belt. Lids are vacuum-sealed onto the tops of the containers. The containers are then loaded into cartons for shipment.

Quality Control

All manufacturers check the mustard at each point in the process. Government food processing regulations set parameters for cleanliness in the plant. These regulations include all utensils and machinery, floors, and workers' garments

The Future

In the United States, mustard is used more than any other spice except pepper. Mustard is also popular in Europe and Asia. By the late twentieth century, mustard cookery became a favorite of both professional and amateur chefs. Recipes were developed to use mustard as a marinade for meats and fish. Mustard sauces were developed for a wide variety of dishes. The number and types of flavors seem to be restricted only by the imagination.

Where to Learn More

Books

Jordan, Michele Anna. The Good Cook's Book of Mustard. Reading, Massachusetts: Addison-Wesley, 1994.

Lang, Jenifer Harvey, ed. Larousse Gastronomique. New York: Crown Publishers, 1988, reprinted 1998.

Roberts-Dominguez, Jan. The Mustard Book. New York: Macmillan, 1993.

Other

Mount Horeb Mustard Museum. 109 E. Main Street, Mount Horeb, WI 53572. (608) 437-3986. http://www.mustardweb.com/index.html/ (June 29, 1999).

Nabisco. http://www.nabisco.com/museum/gpoupon.html/ (June 29, 1999).

Unofficial Colman's mustard site. http://ilhawaii.net/-danrubio/mustard/history/ (June 29, 1999).

[Article by: Mary McNulty]

Any one of a number of annual crucifer species of Asiatic origin belonging to the plant order Capparales. Mustards eaten as greens are Brassica juncea, B. juncea var. crispifolia, and B. hirta. Table mustard and oils are obtained from B. nigra. Important production centers for mustard greens are in the South, where the crop is popular. Montana and the West Coast states are important sources of mustard seed. See also Capparales.

Powdered seeds of black or brown mustard (Brassica nigra or B. juncea), or white or yellow mustard (Sinapsis alba), or a mixture. English mustard contains not more than 10% wheat flour and turmeric (still referred to in parts of England as Durham mustard, after MrsClements of Durham who produced the first commercial dried mustard in 1722).

French mustard: made from dehusked seeds (the light-coloured Dijon) or black or brown seeds with salt, spices, and white wine or unripe grape juice. Bordeaux (usually called French mustard) is black and brown seeds mixed with sugar, vinegar, and herbs. Meaux mustard is grainy and made with mixed seeds.

American mustard, mild and sweet, is made with white seeds, sugar, vinegar, and turmeric.

Any of several species of plant grown for its acrid seeds and leaves, which are called mustard greens. The mustard plant belongs to the same family as broccoli, Brussels sprouts, collards, kale and kohlrabi. Down through the centuries it has been used for culinary as well as medicinal purposes; the most notable example of the latter is mustard's purported efficacy as a curative for the common cold. The name is said to come from a Roman mixture of crushed mustard seed and must (unfermented grape juice), which was called mustum ardens ("burning wine"). Likewise, the French word moutarde ("mustard") comes from a contraction of their moust ("must") and a form of ardent ("hot" or "fiery"). There are two major types of mustard seed-white (or yellow) and brown (or Asian). A third species, the black mustard seed, has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically. White mustard seeds are much larger than the brown variety but a lot less pungent. They're the main ingredient in American-style mustards. White and brown seeds are blended to make english mustard. Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. Mustard seeds are sold whole, ground into powder or processed further into prepared mustard. Powdered mustard is simply finely ground mustard seed. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months. Whole seeds are used for pickling, flavoring cooked meats and vegetables and as a source for freshly ground mustard. Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings.See also mustard oil; mustard.

Mustard is the world's third most important spice after salt and pepper, and in temperate regions it is the most important native spice. The term "mustard" is believed to be derived from the practice of mixing the sweet must of old wine with crushed mustard seed to form a paste, mustum ardeus (hot must), hence mustard. The condiment is made from seeds of annual plants of the family Cruciferae, so named for the flower's four yellow petals, which form a cross. The mustard family includes the cole vegetables, radishes, turnips, cress, and horseradish, as well as many important weedy species, such as wild mustard or charlock (Sinapis arvensis L.).

Black mustard (Brassica nigra [L.] Koch), although later considered a weed, was likely the first mustard species harvested as a spice as it grew in the wild or was cocultivated with cereal crops. Its use predates recorded history with seeds, ready for sowing, found in a Bronze Age lake dwelling at the Bielersee (Lake of Bienne) in Switzerland and in vessels in northwest China dating to 5000–4000 B.C. The spice was well known to the earliest Egyptian dynasties and was spread by spice traders and conquering armies throughout Europe and Asia. The Spaniards introduced mustard to the Americas, and in California, Father Junipero Serra scattered black mustard seeds along the routes from monastery to monastery to mark the way in 1768. The bright yellow spring blooms, which mark the old trail, can be seen from the main north-south highway.

The Mustard Species

Black mustard plants are tall (up to 3 meters) and sparsely branched, and they produce many short pods (sliques). As the pod matures, the highly pungent, small (1.5 grams per 1,000 seeds), round dark brown seeds are shed, necessitating frequent hand harvesting or cutting and stacking immature plants on the threshing floor.

The characteristic seed shedding and seed dormancy of black mustard made it unsuited to monoculture and mechanized agriculture, and the spice trade turned to the production of a closely related species, Brassica juncea (L.) Czern and Coss. Plants of B. juncea, when compared to black mustard, are shorter (1 to 2 meters) and have many upright, heavily podded branches with longer pods that retain their seeds when ripe. The seed is larger (3 grams per 1,000 seeds) but produces the same pungency. The seed color is either brown (brown mustard) or yellow (Oriental mustard).

The species originated from a natural cross between B. nigra and Brassica rapa L. (turnip rape) followed by chromosome doubling to produce a vigorous and productive interspecific hybrid. This interspecific cross is believed to have occurred more than once where the two species occupied the same region. Possible centers of origin are believed to be North Africa, northern India and Pakistan, and western China.

The third condiment mustard species, Sinapis alba L., is called yellow or white mustard and produces a different pungency from both B. nigra and B. juncea seeds. From its Mediterranean center of origin, it has been widely disseminated throughout the temperate regions where day lengths (hours of sunshine) were sufficient to stimulate flowering. When moistened, the ripe seed will exude a mucilage from its yellow seed coat to form a whitish coating when dry. This may explain why white mustard is the common name in Europe, while in North America it is called yellow mustard.

Plants of yellow mustard are shorter (0.6 meters) than either B. nigra or B. juncea and have deeply lobed leaves. The short, hairy pods, with flat beaks, contain and retain 5 to 6 seeds when ripe. The seed is significantly larger than the other mustard species (6 grams per 1,000 seeds), which aids in rapid seedling establishment. In Europe the crop is frequently sown and ploughed under as a green manure crop.

The Chemistry of Mustard

All three mustard species contain a significant amount of edible oil and high quality protein. Indeed on the Indian subcontinent B. juncea seeds are the second most important source of edible vegetable oil, and the residual high protein meal, after it is soaked in water, is fed to cattle. However, for the spice trade the important ingredient is the presence and concentration in the seeds of sulphur compounds called glucosinolates. Over forty such compounds are known, and their presence and quantity determines the flavor and odor of the cole vegetables as well as the taste and heat of the mustards. The glucosinolate that imparts the pungency and flavor to black and B. juncea mustards is called "sinigrin," while in Sinapis alba it is "sinalbin." When the seeds are stored whole and dry, they retain their quality for several years. However, when the cells of a mustard seed are broken and moisture is present, the enzyme myrosinase, also present in the seed, breaks down the glucosinolates to release sugar, sulphur, and the hot principles called isothiocynates. Black and B. juncea mustard seeds release the pungent, volatile, biting allyl isothiocynate found in powdered and Dijon mustards. Yellow mustard, on the other hand, releases the milder, nonvolatile para-hydroxybenzyl isothiocynate characteristic of hot dog or cream salad mustard.

Making Mustard

English powdered mustard is made from brown or Oriental (yellow seeded) B. juncea seeds using a dry milling process in which the seeds are passed through a series of rollers and sieves to produce a fine flour. The seed coats, which are cracked off by the first roller, may be used in food preparation or sent to an oil extraction mill. The pure mustard flour is then blended with some yellow mustard flour, prepared separately in the same way, plus a certain amount of wheat flour to give the desired level of heat when mixed with water.

French or Dijon-style mustard is made with only brown mustard seeds using a wet milling process in which whole seeds are ground to a fine paste and the hulls or seed coats are separated with centrifuges. Some of the hulls may be added back to the paste along with vinegar, herbs, and spices. Since the hot principle allyl isothiocynate is volatile, much of the heat is lost in the process, resulting in less pungency than might be expected from B. juncea seeds.

Hot dog or cream salad mustard is made from yellow mustard seeds using a wet milling process that creates a fine paste. However, the hulls are usually separated from the embryos by passing the seeds through a set of break rollers prior to grinding. The paste is then mixed with cereal flours, spices, and vinegar according to the recipe being followed.

Mustard seeds and leaves have also been harvested as a food and for medicinal purposes. The medical applications, such as mustard plasters, baths, and treatments for chilblains, are largely a thing of the past, but mustard greens and mustard seed oil are still household staples in parts of China and on the Indian subcontinent.

Modern Mustard

Mustard was a common spice in ancient Greek and Egyptian civilizations, where it was often eaten raw, chewed with meat to mask off flavors, to aid digestion, and for its antimicrobial properties. However, the Romans recognized mustard's potential by grinding and mixing mustard flours with unfermented grape juice, vinegar, and honey. They introduced mustard manufacture into Dijon and other regions of France and later into England. They recorded its application as a preservative and its use in sauces with meat, fish, and vegetables. In medieval times mustard making was primarily done by the monasteries, but by the thirteenth century French family firms supplied quality mustard to French royalty. In England large-scale mustard manufacture did not flourish until the sixteenth century, when large dried balls of mustard infused with horseradish were manufactured in Tewkesbury and were sold by peddlers throughout the country. Later Mrs. Clements in Durham began to mill and distribute mustard flour, a product later made famous by the competing firms of Keen's and Colman's. In the United States, R. T. French, seeking a milder mustard in the 1800s, introduced cream salad and hot dog mustard, thereby adding a new dimension to the mustard industry.

In the second half of the twentieth century, world usage of mustard more than doubled, from 75,000 tons to over 170,000 tons. Originally most countries grew their own supplies, but by the twenty-first century the predominant supplier was Canada. The United States and central Europe also are important producers. Yellow mustard has become more important with the popularity of fast-food outlets. In addition, a strong demand developed for deheated yellow mustard because of its high protein content and excellent emulsifying, water-holding, and stabilizing characteristics. It is also widely used as a meat extender in prepared meats. The hulls of yellow mustard are also in demand for the unique properties of the mucilage (vegetable gum) they contain.

Specialty mustards, which include almost every possible blend of added flavors and range of textures, have grown dramatically. Popular formulations include ingredients such as honey, beer, wines, whiskey, garlic, horse-radish, lemon peel, ginger, onion, peppers, tarragon, and so forth (see Man and Weir for a more extensive list).The Mount Horeb Mustard Museum in Wisconsin boasts a collection of 3,341 different prepared mustards. The use of mustard in restaurants and in home cooking has expanded and become more subtle and more adventurous.

Mustard flour and oil have strong antioxidant and antibacterial properties.

In addition to the American-style hot dog mustard and the well-known Dijon style, there exists a multitude of "specialty" mustards as well as such variations as the Russian (hot and sweet), the Chinese (extra hot), the English (smooth and hot), the German (hot, smooth, and horseradishy), and the Italian mostarda di frutla (a thin, sweet, very hot mustard syrup containing large pieces of various fruits).

Four major mustard millers supply flour of various grades to processors the world over, largely replacing small local mustard millers.

Bibliography

Antol, M. N., and B. Levenson. The Incredible Secrets of Mustard. Garden City Park, N.Y.: Avery, 1999.

Holder, K., and J. Newdick. A Dash of Mustard. Willowdale, Ont.: Firefly Books, 1995.

Man, R., and R. Weir. The Compleat Mustard. London: Constable, 1988.

Mount Horeb Mustard Museum. Available at http://www.mustardmuseum.com.

Vaughan, J. G., and J. S. Hemingway. "The Utilization of Mustards." Economic Botany 13 (1959): 196–204.

—R. Keith Downey

An irritant compound derived from the dried ripe seed of Brassica (Sinapis) alba, B. nigra or B. juncea. Contains toxic allyl isothiocyanate in nontoxic glycoside form, though the plant also contains myrosinase, an enzyme that converts the glycoside to the toxic form. Used as a carminative, emetic and counterirritant in poultices.

• m. gas — one of several gases used in military activities, e.g. dichlorodiethylsulfide. Causes vesication of skin, blindness due to corneal damage, and pulmonary edema if inhaled.
• m. greens — green foliage of several mustard-type plants, used in salads.
• m. oil — present in high concentrations in mustard plants and causes acute indigestion in animals.
• m. oil glucosinolates — toxic oil glucosinolates found in plants.
• sulfur m. — a synthetic compound with vesicant and other toxic properties.
• tansy m. — see descurainia pinnata.

Tutor's tip: He "mustered" (assembled, roused) all of his might, swallowed on more spoonful of "mustard," (a spicy seasoning) and finally won the eating competition.

For other uses, see Mustard.

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Mustard seeds (top left) may be ground (top right) to make different kinds of mustard. The four mustards pictured are a simple table mustard with turmeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).

Mustard, also known as "mustard cream"^[1], 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, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices, to created a thick paste ranging in colour from bright yellow to dark brown. Mustard often has a sharp, pungent flavor, as mixing the ground seed with cold liquid causes the release of the enzyme myrosin, responsible for mustard's characteristic heat^[2]. Homemade mustards are often far hotter and more intensely flavored than commercial preparations^[3]. A strong mustard can cause the eyes to water, sting the palate and inflame the nasal passages. Mustard can also cause allergic reactions: since 2005, products in the European Union must be labelled as potential allergens if they contain mustard^[4]. Commonly paired with meats and cheeses, mustard is also 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, the Caribbean, northern Europe, the Balkan States, Asia, the United States, and Africa^[5], making it one of the most popular and widely used spices and condiments in the world.

Contents 1 Etymology 2 History 3 Preparation and varieties 3.1 Basic Mustards 3.1.1 Deli-Style/Brown Mustard 3.1.2 Dijon Mustard 3.1.3 Stone-Ground and Whole-Grain Mustards 3.1.4 Yellow "Ballpark" Mustard 3.2 Sweet Mustards 3.2.1 Honey mustard 3.3 Fruit Mustards 3.4 Herb Mustards 3.5 Hot Mustards 3.5.1 Horseradish mustard 3.6 Old World Mustards 3.6.1 English and French mustards 3.7 Spirited Mustards 3.7.1 Irish mustard 3.8 Miscellaneous Mustards 4 Culinary uses 5 Storage and shelf life 6 Packaging 7 Nutritional value 8 Idioms 9 Notable mustard manufacturers 9.1 Austria 9.2 France 9.3 Germany 9.4 Serbia 9.5 Switzerland 9.6 United Kingdom 9.7 United States 10 References 11 See also 12 External links 12.1 Recipes 12.2 History 12.3 Other links

Etymology

The English word "mustard" derives from the Middle English moustarde, a combination of the Old French words moust (must) and ardens (burning)^[6]. Moust derives from the Latin mustum, meaning "new wine".

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"^[7]. 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 stock, and oil, and was intended as a glaze for spit-roasted boar^[8].

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^[9]. The first appearance of mustard makers on the royal registers in Paris dates back to 1292^[10]. Dijon, France, became a recognized centre for mustard making by the 13th Century^[11]. 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^[12]. 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^[13]. Their success was aided by the introduction of the first automatic mustard making machine^[14]. In 1937, Dijon mustard was granted an Appellation d'origine contrôlée^[15]. Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world^[16].

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^[17]. 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^[18].

The use of mustard as a hot dog condiment was first seen at the 1904 St. Louis World's Fair, when the still-popular bright yellow French's mustard was introduced by the R.T. French Company^[19].

Preparation and varieties

Mustard, yellow

Nutritional value per 100 g (3.5 oz)
Energy 70 kcal   280 kJ
Carbohydrates     8 g - Sugars  3 g - Dietary fiber  3 g   Fat 3 g Protein 4 g Sodium  1120 mg 49%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

There are many varieties of mustard which come in a wide range of strengths and flavors. The basic taste and "heat" of the mustard is largely determined by seed type, preparation and ingredients.^[20][21] Black seeded mustard is generally regarded as the hottest type. Preparation also plays a key role in the final outcome of the mustard. Mustard, in its powdered form, lacks any potency 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. One of the factors 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 are more hostile to the strength-producing compounds. Thus, hot mustard is made with cold water, while using hot water results in milder mustard (other factors remaining the same).^[22]

The pungency of mustard is always reduced by heating, not just at the time of preparation; if added to a dish during cooking much of the effect of the mustard is lost.

Locations renowned for their mustard include Dijon (medium strength) and Meaux in France; Norwich (very hot) and Tewkesbury, famed for its variety, in the United Kingdom; and Düsseldorf (hot) and Bavaria in Germany. There are variations in the subsidiary spices and in the preparation of the mustard seeds. The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation. Sometimes prepared mustard is simmered to moderate its bite, sometimes it is aged. Irish mustard is a wholegrain type blended with whiskey and/or honey.

Basic Mustards

Basic mustards are the most commonly consumed and often simplest of the mustard varieties, including mustard seed, dry mustard powder, deli-style mustard, Dijon mustard, stone-ground mustard, whole-grain mustard, and yellow mustard.

Deli-Style/Brown Mustard

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. It is generally spicier than yellow mustard.

Dijon Mustard

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.

Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe.

Mustards from Dijon today generally contain both white wine and burgundy wine. 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.

Stone-Ground and Whole-Grain Mustards

In wholegrain mustard, the seeds are not ground, but mixed whole with other ingredients. Different flavors and strengths can be achieved by using different blends of mustard seed species. Some variations have additives such as sun-dried tomato mustard and chili mustard.

Yellow "Ballpark" Mustard

A bottle of yellow mustard.

Yellow mustard or American mustard^[23] is the most commonly used mustard in the United States and Canada, where it is sometimes referred to simply as "regular 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, 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 is often rubbed on barbecue meat prior to applying a dry rub, to form a crust, called bark, on the meat.

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

This honey mustard has added peppers and spices.

Honey mustard, as the name suggests, is a blend of mustard and honey, usually 1:1.^[24] 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 used 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 hot and spicy taste.

Fruit Mustards

Although the combination of fruit and mustard may seem unusual, it has been done since the Italian creation of mostarda di frutta in the 14th Century^[25]. Large chunks of fruit preserved in a sweet, hot mustard syrup was served with meat and game, and was said to be a favorite of the Dukes of Milan^[26]. 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.

Herb Mustards

Variations of herb mustards include basil mustard, dill mustard, fennel mustard, garlic mustard, lemon-dill mustard, peppercorn mustard, roasted garlic mustard, rosemary mustard, rosemary-mint mustard, tarragon mustard, and tomato-basil mustard.

Hot Mustards

Variations of hot mustards include chipotle pepper mustard, habañero pepper mustard, horseradish mustard, and jalapeño mustard.

Horseradish mustard

Horseradish mustard contains horseradish as well as mustard. The horseradish adds a sour flavor plus additional heat. Horseradish mustard is generally available as either mild or hotter than English mustard.

Old World Mustards

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

English and French mustards

The two most common varieties of mustard in Europe are English and French mustard.^{[citation needed]} The English variety is typically bright yellow in appearance, but much hotter than American mustard, akin to a Wasabi like sensation and is used sparingly. In the UK, the brand Colman's is the most widely known. The French variety is typically darker in color and contains more vinegar, giving a milder taste.

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.

Miscellaneous Mustards

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

Culinary uses

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 is also an emulsifier which can stabilize a mixture of two or more unblendable liquids such as oil and water. Added to Hollandaise sauce, mustard can reduce the possibility of curdling^[27].

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

Storage and shelf life

Because of its antibacterial properties, mustard does not require refrigeration; it will not grow mold, mildew or harmful bacteria^[28]. Unrefrigerated mustard will lose pungency more quickly, and should be stored in a tightly sealed, sterilized container in a cool, dark place^[29]. Mustard can last indefinitely, though it may dry out, lose flavor, or brown from oxidation^[30]. 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

Prepared mustard is generally sold at retail in glass jars or plastic bottles although in Europe it is often marketed in metal, squeezable tubes.

Nutritional value

The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database. ^[31] As a condiment, mustard averages approximately five calories per teaspoon^[32].

Idioms

If someone is very enthusiastic, they are said to be "as keen as mustard."^[33]

To "cut the mustard" is to meet the required standard.^[34]

Notable mustard manufacturers

Austria

• Mautner Markhof

France

• Amora
• Maille
• Reine de Dijon

Germany

• Born Feinkost
• Develey (Bautz'ner Senf)
• Düsseldorfer Löwensenf
• Luise Händlmaier

Serbia

• Centro proizvod, Belgrade
• Dijamant, Zrenjanin
• Polimark, Zemun (Belgrade)
• Sunce (Uniliver), Sombor
• Vital, Vrbas

Switzerland

• Thomy

United Kingdom

• Tracklements
• Colman's
• Keen's

United States

• French's
• Grey Poupon
• Gulden's
• Heinz
• Plochman's
• Kendik's

References

1. ^ 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, pp. 11, 13.
2. ^ Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993, p. 14
3. ^ Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993, p. 15
4. ^ "Mustard allergy"
5. ^ Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993, p. 13
6. ^ 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. 5.
7. ^ Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993, p. 6
8. ^ 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.
9. ^ Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993, p. 10
10. ^ 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. 19
11. ^ Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993, p. 10.
12. ^ 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. 19.
13. ^ 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. 21.
14. ^ 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. 21.
15. ^ Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993, p. 10
16. ^ Hazen, Janet. Making Your Own Gourmet Mustards. Chronicle Books, 1993, p. 10.
17. ^ 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, pp. 21-22.
18. ^ 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. 22.
19. ^ 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. 23.
20. ^ Making the most of... Mustard, http://www.bbc.co.uk/food/recipes/mostof_mustard.shtml, retrieved 2008-02-03 
21. ^ What makes mustard hot?, http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm, retrieved 2008-02-03 
22. ^ 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.
23. ^ [1]
24. ^ Honey Mustard Sauce Recipe
25. ^ 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. 19.
26. ^ 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. 19.
27. ^ Sawyer, Helene. Gourmet Mustards: How to Make and Cook with Them. Culinary Arts Ltd., 1990, p. 24.
28. ^ Sawyer, Helene. Gourmet Mustards: How to Make and Cook with Them. Culinary Arts Ltd., 1990, p. 11.
29. ^ Sawyer, Helene. Gourmet Mustards: How to Make and Cook with Them. Culinary Arts Ltd., 1990, p. 10.
30. ^ Sawyer, Helene. Gourmet Mustards: How to Make and Cook with Them. Culinary Arts Ltd., 1990, p. 11.
31. ^ http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
32. ^ Sawyer, Helene. Gourmet Mustards: How to Make and Cook with Them. Culinary Arts Ltd., 1990, p. 24.
33. ^ "keen as mustard"
34. ^ http://www.usingenglish.com/reference/idioms/cut+the+mustard.html

See also

• Mount Horeb Mustard Museum
• Condiment

External links

Recipes

• Mustard (seed) recipes
• Mustard recipes, from recipezaar.com
• Recipe for honey mustard dressing
• Recipe for Caramelised Onion and Mustard Relish

History

• The Golden History of Dijon Mustard

Other links

• Common Varieties of Mustard
• What Makes Mustard So Mustardy? (from The Straight Dope)
• World's Healthiest Foods: Mustard
• UCLA, Medicinal spices: Mustard

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Dansk (Danish)
n. - sennep

idioms:

• keen as mustard    fyr og flamme
• mustard gas    sennepsgas
• mustard keen    fyr og flamme

Nederlands (Dutch)
mosterd(poeder), mosterdplant, pit

Français (French)
n. - moutarde, jaune moutarde

idioms:

• keen as mustard    déborder d'enthousiasme
• mustard gas    gaz moutarde
• mustard keen    d'enthousiasme

Deutsch (German)
n. - Senf, Senffarbe

idioms:

• keen as mustard    sehr eifrig
• mustard gas    (Chem.) Senfgas
• mustard keen    mit Feuereifer dabei sein, Feuer und Flamme sein

Ελληνική (Greek)
n. - (φυτολ.) σινάπι, (μαγειρ.) μουστάρδα

idioms:

• cut the mustard    (ΗΠΑ, καθομ.) κάνω κάτι που απαιτεί νιάτα ή σφρίγος
• keen as mustard    υπερενθουσιώδης
• mustard gas    (χημ.) υπερίτης
• mustard keen    υπερενθουσιώδης

Italiano (Italian)
senape

idioms:

• keen as mustard    molto entusiasta
• mustard gas    iprite

Português (Portuguese)
n. - mostarda (f)

idioms:

• keen as mustard    pensamento rápido
• mustard gas    gás mostarda
• mustard keen    pensamento rápido

Русский (Russian)
горчица, горчичный цвет

idioms:

• keen as mustard    очень энергичный
• mustard gas    горчичный газ
• mustard keen    смелый, объятый энтузиазмом

Español (Spanish)
n. - mostaza

idioms:

• keen as mustard    rápido para entender, lleno de entusiasmo, alerta
• mustard gas    gas mostaza, yperita
• mustard keen    muy rápido

Svenska (Swedish)
n. - senap, ork

中文（简体）(Chinese (Simplified))
芥末, 强烈的兴趣, 芥菜

idioms:

• keen as mustard    非常热衷, 极为热心, 极感兴趣
• mustard gas    芥子气
• mustard keen    非常热衷, 极为热心, 极感兴趣

中文（繁體）(Chinese (Traditional))
n. - 芥末, 強烈的興趣, 芥菜

idioms:

• keen as mustard    非常熱衷, 極為熱心, 極感興趣
• mustard gas    芥子氣
• mustard keen    非常熱衷, 極為熱心, 極感興趣

한국어 (Korean)
n. - 겨자

日本語 (Japanese)
n. - からし, からし色, アブラナ

idioms:

• mustard gas    マスタードガス
• mustard keen    ぴりっとした

العربيه (Arabic)
‏(الاسم) خردل‏

עברית (Hebrew)
n. - ‮חרדל‬

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