Mustard (condiment)

Mustardis acondimentmade from theseedsof amustard 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 andspices, 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 forsandwiches,hamburgers, andhot dogs. It is also used as an ingredient in manydressings,glazes,sauces,soups,relishes, andmarinades. As a paste or as individual seeds, mustard is used as a condiment in the cuisine ofIndiaandBangladesh, theMediterranean,northernandsoutheastern Europe,Asia, theAmericas, andAfrica,making it one of the most popular and widely used spices and condiments in the world.
The English word "Mustard" derives from theAnglo-NormanmustardeandOld Frenchmostarde. (Modern French ismoutarde.) The first element is ultimately from Latinmustum("must", unfermented grape juice)—the condiment was originally prepared by making the ground seeds into a paste with must orverjuice. It was first attested in English in the late 13th century, though it was used as a surname a century earlier.
Evidence of mustard in the archaeological record is scarce since species in theBrassicaceaefamily do not accumulate silica and therefore do not producephytoliths.
The earliest evidence of humans using mustard plants as food dates to the Pre-Pottery Neolithic site ofJerf el Ahmarin Syria. Here ground mustard seeds identified as belonging to the genusSinapiswere part of a "seed cake" that has been dated to between 9224 and 8753 BCE.
Archaeological excavations in theIndus Valleyhave revealed that mustard was cultivated there. That civilization existed until about 1850 BCE.
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.
TheRomansmixed unfermented grape juice (the must) with ground mustard seeds (calledsinapis) to make ‘burning must’,mustum ardens. A recipe for mustard appears inDe 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, grilledcorianderseeds,dill,celery,thyme,oregano,onion,honey,vinegar,fish sauceandoiland was intended as a glaze for spit-roastedboar.
In the 10th century, the monks ofSaint-Germain-des-Présin Paris began their own production of mustard.The first appearance of mustard makers on the royal registers in Paris was in 1292.Dijon, France, had become a recognized center for mustard making by the 13th century.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 theDuke of Burgundyin 1336.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.Their success was aided by the introduction of the first automatic mustard-making machine.In 1937 Dijon mustard was granted anAppellation d'origine contrôlée.Owing to its long tradition of mustard making Dijon is regarded as the mustard capital of France.
The early use of mustard as a condiment in England is attested from the year 1390 in the bookThe 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 andcinnamon, moistened, rolled into balls and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed.The town ofTewkesburywas well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage,which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's playKing Henry the Fourth, Part II.
The use of mustard as ahot dogcondiment is said to have been first seen in the United States at the1904 St. Louis World's Fair, when the bright-yellowFrench'smustard was introduced by the R.T. French Company.
Mustard is most often used at the table as a condiment on cold and hot meats.It is also used as an ingredient inmayonnaise,vinaigrette, marinades, andbarbecue sauce. It is also a popular accompaniment to hot dogs,pretzels, andbratwurst. In the Netherlands and Belgium, mustard is mainly used as a seasoning of croquettes,bitterballenand cheese, and commonly used to make mustard soup, which includes mustard, cream,parsley,garlic, and pieces of saltedbacon.
Mustard as anemulsifiercan stabilize a mixture of two or more immiscible liquids, such as oil and water.Added toHollandaise sauce, mustard can inhibitcurdling.
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.
The amounts of various nutrients in mustard seed are to be found in theUSDA National Nutrient Database.As a condiment, mustard averages about 5 kcal per teaspoon.Some of the many vitamins and nutrients found in mustard seeds areseleniumandomega 3 fatty acid.
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. Thebasic tasteand "heat" of the mustard are determined largely by seed type, preparation, and ingredients.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.
Mustard oilcan be extracted from thechaffandmealof the seed.
The mustard plant itself has a sharp, hot,pungentflavor.
Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzymemyrosinaseand variousglucosinolatessuch assinigrinandsinalbin.  The myrosinase enzyme turns the glucosinolates into variousisothiocyanatecompounds known generally asmustard 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.
Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes.Because of itsantibacterialproperties and acidity, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria.Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown fromoxidation.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.
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.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.
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, orwinnowedaway after the initial crushing.
Locations renowned for their mustard includeDijonandMeauxinFrance;Norwichand (historically)TewkesburyinEngland; andDüsseldorf,Bautzen, andBavariainGermany.
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 ofturmericpowder. It was introduced in 1904 byGeorge J. Frenchas "cream salad mustard". Yellow mustard is regularly used to top hot dogs, sandwiches, pretzels, and hamburgers. It is also an ingredient of manypotato salads,barbecue sauces, andsalad dressings. It is commonly referred to as "hot dog" or "ballpark" mustard because of its traditional popularity onhot dogsatbaseballgames, and is known as "American mustard" in many other countries.
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 incorporatehorseradishfor additional heat. A variety popular in Louisiana is calledCreole mustard, which is much coarser than most spicy brown types.
Dijon mustard originated in 1856, when Jean Naigeon ofDijonreplaced the usual ingredient of vinegar withverjuice, the acidic "green" juice of unripe grapes.Most Dijon mustards today containwhite winerather than verjuice.
"Dijon mustard" is not aprotected food name. While mustard factories still operate in Dijon and adjoining towns, most Dijon mustard is manufactured elsewhere.
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 inDurhamby the name of Mrs Clements was the first person to sell English mustard in a prepared format in 1720.The most famous brand of English mustard isColman'sof Norwich.Colman's began by selling mustard powder in the company's trademark yellow tin, which it introduced in 1814.
"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.It became a popular accompaniment to steak in particular. Colman's ceased retail production of French mustard in 2001 afterUnilever, which now owns Colman's, were ordered to stop selling it by the EU, following its takeover of rival mustard-makerAmora–Maillein 2000.Many British supermarkets still offer their own version of French mustard.
Fruit and mustard have been combined since theLombardcreation ofmostarda di fruttain the 14th century.Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat andgame, and were said to be a favorite of theDukes of Milan. Traditional variations of fruit mustards include apple mustard (traditional inMantuaand very hot),quincemostarda(ormostarda vicentina, mild and with a jam-like appearance), and cherry mustard. In various areas of Italy, the termmostardarefers to sweet condiments made with fruit, vegetables, andmosto, grape juice that gets simmered until syrupy.
Honey mustard is a blend of mustard and honey.It is commonly used both on sandwiches and as a dip for finger foods such aschicken fingers. It can also be combined with vinegar or olive oil to make a salad dressing.
The term "hot mustard" is used for mustards prepared to bring out the natural piquancy of the mustard seeds.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.Karashiis a variety of hot mustard originating in Japan. Hot mustard is also a common condiment inChinese cuisineandKorean cuisine.
Chilli peppersof various strengths are used to make a variety of mustards more piquant than plain mustard. Chilis or ahot saucesuch asSrirachamade from chilis are added to mustards of different base styles such as yellow mustard, brown mustard, or spirit mustards.
Spirit mustards are made with alcoholicdistilled spirits. Variations includeArranmustards withScotch whisky,brandiedpeach mustard,cognacmustard, Irish "pub" mustard withIrish whiskey, andJack Daniel'smustard.
Sweet mustard is sweetened with sugar. It is common inBavariawhere it is typically served withWeißwurstorLeberkäse.Moutarde douceis a sweetened mustard usually containing other herbs found in France, though less common than Dijon style. Other types of sweet mustards are known inAustriaandSwitzerland. Sweet mustard fromTecuci, Romania, is a variety very popular in Southeastern Europe and is suitable for grilled meats such asmititei.
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.Groningenmustard and others are examples of mustards with partially ground grains.
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.It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent, but deteriorates rapidly.
A strong mustard can make theeyeswater, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations.
Any part of the mustard plant can also, rarely, causeallergicreactions in some people, includinganaphylaxis. In theEuropean Unionlabeling the presence of mustard inpackaged foodis compulsory, either as an ingredient or even as unintended contamination in trace amounts. The Regulation (EC) 1169/2011on 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 distinctivetypography(i.e. bold, capitals).