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'Mustard' is a thick yellow or yellow-brown paste with a sharp taste that is prepared from the ground seeds of mustard plants (white or yellow mustard, ''Sinapis hirta''; brown or Indian mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''), 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 can be an acquired taste for some.

Contents

General information

External links

Recipes

History

Other links

General information

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 flavor. 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.
Also available is whole-grain mustard, where the seeds are not ground, but suspended whole in the other ingredients. Different flavors and strengths can be achieved by using different blends of mustard seed species. Some variations have other additives to create a more complex and rich flavor, such as sun-dried tomato mustard and chili mustard.
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 and Bratwurst.

Popular brands of mustard are Amora and Maille (since 1747) in France; Löwensenf, Born and Bautz'ner in Germany; Colman's (Jeremiah Colman, 1804) in the UK; Keen's (since 1742) in Canada and Australia; and Plochman's (since 1852), Gulden's (Charles Gulden, 1862), Heinz by H.J. Heinz Company (since 1870), and French's (Robert Timothy French, 1880) in the United States. 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 savory dishes. In the U.S., very mild prepared mustard is often used as a condiment in combination with ketchup.
Dry mustard, typically sold in tins, is used in cooking and can be mixed with water to become prepared mustard.
Prepared mustard is generally sold in glass jars or plastic bottles. Any prepared 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. The Born-Senf-Museum in Erfurt also offers draught(draft)-mustard.

External links

Recipes

★ Mustard recipes and sauces

★ Mustard (seed) recipes

★ Mustard recipes, from recipezaar.com

History

★ Global Gourmet: Michele Anna Jordan on the history of a condiment

★ The Golden History of Dijon Mustard

Other links

★ 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