Talk:Mustard (condiment)

message: There is a Midrash that asserts that the Patriarch Abraham served his angelic guests "tongue with mustard". The Midrash is from approximately 2000 years ago. Therefore mustard was known as a condiment in ancient Israel, at least that long ago.  — Preceding unsigned comment added by 69.115.208.61 (talk) 18:12, 1 January 2017 (UTC)
thread_title:  (untitled) 

message: I have a question, this seems like the best place for it. The article states that Colmans was ordered by the EU to stop production of Colmans French Mustard after the EU acquired a rival company. How is that possible? Why does the EU get any say in this?   — Preceding unsigned comment added by 31.48.43.67 (talk) 22:36, 31 March 2015 (UTC)
thread_title:  Colmans French Mustard 

message: Is "Dijon" mustard only from the Dijon region itself? Any insight into the specificity?
The article currently states "In 1937, Dijon mustard was granted an Appellation d'origine contrôlée." (History heading).  AND it states "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 subheading under Varieties heading).
--Brhiba (talk) 19:28, 21 November 2011 (UTC)
replies: text: Good dijon contains wine.  Crap that needs to conform to bluelaws doesn't.  See how simple it is?  •Jim62sch•dissera! 18:10, 30 March 2009 (UTC)
replies: text: I agree. Nevertheless, this is an encyclopedia, not a treatise on "good" mustard.  —Preceding unsigned comment added by 75.161.244.161 (talk) 00:28, 21 April 2009 (UTC)
thread_title:  Dijon Mustard & Wine 

message: I know mustard is used as an emulsifier but not sure how it works. If anyone could add this it would be appreciated.--Weetoddid (talk) 22:18, 4 May 2009 (UTC)
thread_title:  Emulsifier 

message: There is a section of this page saying:
:In the United States, yellow mustard is referred to as "mustard". In the rest of the world, it is called "yellow mustard" or "American mustard".
I live in the United Kingdom and Australia and have never heard this American style mustard called "American mustard" or "yellow mustard".  The term "mustard" in the UK and Australia almost always refers to English mustard but it is used interchangably with English mustard and "American mustard". 
The term mustard is not used interchangeably with the English and American variants. I am afraid you are wrong to assume that that may mostly apply throughout the whole of the UK and perhaps indeed other countries. I'm in the UK and wherever I have lived, people have known the distinction between the two. It is not wrong to classify it is American mustard in the listings to help people distinguish.
:In the US, this stuff gets called 'yellow mustard' only in order to distinguish it from other varieties, such as 'dijon mustard.'  Schoop (talk) 15:20, 12 June 2008 (UTC)
replies: text: I also live in the UK and have always referred to the US-style mild yellow variety as "American mustard", and everyone I've discussed it with has done the same.  I just checked in my kitchen and my plastic bottle of the stuff (which I think is great, by the way, thanks America) is labelled "American Mustard".  It's so drastically different to our English Mustard that it has to be described in this way - more than once I've seen someone get them confused, and by the reactions it got it's not something you want to happen too often. The only exception I can think of is in McDonalds where what they add to the burgers is just called "mustard" but English mustard would be a surprise to all concerned.  Behind The Wall Of Sleep (talk) 15:50, 12 June 2008 (UTC)
replies: text: I have similar thoughts. Coming from NZ, although the above comment by Schoop doesn't explicitly refer to NZ I did find it surprising as all bottles of the stuff I've seen always call it American mustard or mild American mustard and a lot of these products are sold in both markets. A quick search finds I wasn't in fact wrong  you see the same labelling in Australia. I don't know about everyday use in Australia but in NZ it would depend somewhat on context. For example, if you're buying an American style hotdog, or also just a sausage sizzle you may ask for or they ask you if you want mustard, in most cases you can pretty much assume it will be American mustard. But there are definitely contexts where American mustard would be specified "american+mustard" and where mustard will be assumed to be (hot) English mustard. I don't think the term yellow mustard is used much at all. Australia may be a little different especially as they also evidentally have Australian mustard (per the Woolworths search) but I wouldn't be surprised if American mustard is similar. In some contexts mustard may mean American mustard but in many others it will mean something else and you would specify American mustard if that's what you meant. 12:39, 7 November 2017 (UTC)
thread_title: "American mustard"

message: Is it necessary to refer to honey mustard as "an affront to god"?  Is there some deep meaning here I am not getting or is this merely a facetious remark?
Alexjcharlton 01:39, 6 January 2007 (UTC)
thread_title:  Affront to God etc. 

message: The article says that mustard is "generally sold in glass jars".  In the U.S. at least, this isn't true; niche-market and high-end mustard is sold in glass jars, but generally mustard is sold in plastic bottles. --Delirium 05:15, 24 March 2006 (UTC)
replies: text: Glass jars are the norm in Australia. — mæstro t/c, 16:14, 16 June 2006 (UTC)
replies: text: Are you sure about this? Yes it's over 10 years later so maybe it's just that things have changed but when I searched for one of the above comments I found that things in Australia seemed similar to here. American mustard is normally sold in squeezy plastic bottles. Maybe you get some in glass bottles but it isn't very common, less common than bbq sauce or tomato sauce/ketchup (probably because there are a lot fewer brands of American mustard). Honey mustard is also commonly in plastic bottles (sometimes the dressing kind). Maybe you will find some in glass bottles. Dijonnaise may be in bottles or glass jars (although there seemed a lot less of this in Australia). Most other forms of mustard are sold in glass jars. Nil Einne (talk) 12:51, 7 November 2017 (UTC)

text: Plastic bottles and flexible tubes (like those with toothpaste) are the norm in Finland. - Bisqwit 21:19, 19 November 2006 (UTC)

text: glasses and "toothpaste" tubes out of metal are used in germany. (bbq variants and sauces based on mustard are in plasticbottles) 194.76.29.2 (talk) 16:34, 29 November 2007 (UTC)

text: In Brazil, the same as above described for the United States.  —Preceding unsigned comment added by 189.10.64.217 (talk) 04:12, 12 June 2008 (UTC)
thread_title:  Sold in? 

message: "Mustard is one of the best comdimetns in the world" 
I'm going to make that a little more objective. Apperently while talking on the discussion page someone beat me to it.
:But... it's true... Wikiloop (talk) 20:43, 29 March 2017 (UTC)
thread_title:  Neutrality 

message: What is the difference between white mustard and black mustard? From what plant does culinary mustard come? I believe this information wouldbe very helpful, and help in deciding where to merge mustard plant.--Andrew c 22:46, 5 October 2006 (UTC)
replies: text: mustard can be made out of black and white seeds. it is just a matter of taste afaik Elvis 12:44, 16 November 2006 (UTC)
replies: text: After some research... mustard seeds come from at least 3 different plants.  White or yellow mustard, which comes from Brassica/Sinapis hirta, brown or indian mustard or Brassica juncea, and black mustard Brassica nigra.--Andrew c 16:18, 16 November 2006 (UTC)
thread_title:  confusion 

message: I was bold and moved "Culinary mustard" to "Mustard (condiment)", after moving the Mustard greend discussion over to Brassica juncea. Before these moves, 80% of the article was discussing the condiment. There were individual pages for mustard seed and mustard oil (which both of culinary uses), so instead of merging those articles here, I decided it was best to have an article specifically about the popular hot-dog condiment. Furthermore, I'm still confused about this, but I think mustard greens comes from a different plant than the mustard seeds used in the condiment. Anyway, I wanted to give everyone a chance to comment on this move, before I go and change the ~50 or so links from the old name to the new.--Andrew c 00:01, 6 October 2006 (UTC)
thread_title:  recent changes (culinary, condiment, greens, and page moves) 

message: This article does not seem to make clear the differences between the commonest groups of mustard (excluding american). Generally speaking English mustard is far hotter and yellower than French mustard, which is used more in dressings.
English mustard is rarely used in salad dressing or combined with honey, as its flavor is too overpowering.—The preceding unsigned comment was added by 88.104.187.128  (talk • contribs).
:I also was surprised at finding no discussion of English Mustard.  In the UK at least, it's very popular as a condiment and when mustard is offered commercially (be it from a waiter in a fancy restaurant or the cheapest jar in the supermarket) the choice of "English or French" is almost always there.  Anyone outside of the UK confirm the same distinction? Behind The Wall Of Sleep (talk) 10:26, 12 June 2008 (UTC)
replies: text: I've added a section on the two to encourage discussion. Behind The Wall Of Sleep (talk) 10:32, 12 June 2008 (UTC)
thread_title:  English vs French Mustard 

message: Chinese and Japanese mustard is not described. The chinese mustardplant is known as xuelihong (I dont know the Latin name) and is used to create the chinese mustard. The Japanese mustard is known as karashi.
:I agree; Chinese mustard should be described. Badagnani 23:33, 12 November 2007 (UTC)
replies: text: And still isn't, 5 years on.--222.228.6.78 (talk) 07:32, 10 October 2012 (UTC)
thread_title:  Chinese and Japanese mustard 

message: Why is this article which doesn't mention China listed as part of the WikiProject China?  Why does honey mustard redirect here when honey mustard is never mentioned in the article?  —Preceding unsigned comment added by 130.85.225.40 (talk) 21:27, 5 February 2008 (UTC)
replies: text: It's called "Lazy Linking," a large and growing Wikipedia problem. It comes from several reasons, among them, it's easier to link than good and thoughtful writing.  In your cases, it seems the editors (don't call them authors nor writers!) didn't even bother to check what they were linking to.  I just followed a lazy link for "Appalachian river rock" that pointed to the Appalachian mountains!  Piss on those reprobates!  Only slightly less offensive are lazy links that require one to read the whole target article, when a few careful words would have been far better, —and in context. <BR> --2602:306:CFCE:1EE0:DCA6:D317:E690:BB79 (talk) 13:18, 19 January 2020 (UTC)
thread_title:  Huh? 

message: Tewkesbury mustard is famous for a fleeting mention in Shakespeare.  It used to be mixed with horse radish, rolled into paste balls, and dried.  It was easy to transport, and stored well.  But it's no longer made in the form he referred to, and really Tewkesbury isn't that famous for its mustard anymore.  (It's not like, say, Gilroy and Garlic.)  Google has about 6,500 hits for "Tewkesbury mustard", but most of those are links to one or two products, or to Shakespeare refs. Dan Beale-Cocks 17:07, 8 February 2008 (UTC)
thread_title:  Tewkesbury? 

message: "keen as mustard" in idiom isn't derived from the Keen company, as mentioned in last para. See http://www.phrases.org.uk/meanings/as-keen-as-mustard.html
195.188.220.253 (talk) 12:18, 2 June 2008 (UTC)
thread_title:  Keen as Mustard 

message: In the US spicy brown mustard is readily available in supermarkets (Guldens being a popular brand). Do we need a new section or does it conform to one of the varietys already listed.--Weetoddid (talk) 20:35, 4 August 2009 (UTC)
replies: text: I see that it has a small section, but there is still a problem with it. All it says is, "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. It is generally spicier than yellow mustard." That's it. That's all it says. There needs to be an explanation on why it is spicy, what causes it to be spicy and so forth. Appearance is secondary to general ingredients. MagnoliaSouth (talk) 19:17, 26 September 2010 (UTC)
thread_title:  Spicy brown mustard 

message: A shop from gent known for it's mustard from the 18 hundreds onward , people sometimes stood in rows in front of the shop to buy the stuff.
It was then only handmade and only kept for a limited period.
It is not yet available on a bigger scale. Mustard fanatics visiting Europe must make a detour!
ref : http://www.tierenteyn-verlent.be/
pic of shop : http://users.skynet.be/jvl/Tierenteyn/Images/ArchFoto/0.jpg
pic inside :http://www.inforegio.be/gids/files/images/1271.jpg
pic shopkeeper putting the mustard in a jar : http://www.asajikan.jp/wmphoto/reporter35/wp-content/uploads/2009/10/428asaa.JPG
83.101.12.208 (talk) 02:16, 25 March 2010 (UTC)
thread_title:  Added mustard from Gent Belgium 

message: not trying to be arrogant or anything, but The Netherlands is a pretty big producer of the stuff (http://en.wikipedia.org/wiki/De_Huisman,_Zaandam) Markthemac (talk) 16:56, 22 September 2010 (UTC)
replies: text: Quite a few varieties, too; I'd recommend Groninger mosterd to anyone... --198.135.0.233 (talk) 15:49, 5 September 2011 (UTC)
thread_title:  dutch? 

message: I google various references to mustards (of all varieties?) being used as a mild laxative.  There are other properties mentioned.  Might be worth an afternoon of digging to add a section (or rename/enhance the "nutritional value" section.)  Alternatively it might be good fodder for the history section, (140.232.0.70 (talk) 21:47, 7 February 2011 (UTC)
thread_title:  Medicinal uses 

message: The following statement appears in the lead paragraph:American yellow mustard never is a thick paste, nor is any deli or dijon mustard I have ever seen. American mustard could not easily be dispensed from plastic squeeze bottles, as it nearly always is, if it were a thick paste.
I would even hesitate to call those mustards pastes at all; sauce seems to me like a better word. In fact, the WP sauce article identifies English, French and American mustards as sauces. I would reserve thick paste for something like natural peanut butter, whereas the mustards I mentioned above are in consistency much closer to mayonnaise or ketchup: very easy to spread and not at all pasty.
Since it appears that some other mustards (unfamiliar to me) are indeed thick pastes, I won't touch the word paste; I will, however, remove thick and add or sauce to the blanket statement in the lead paragraph, so that it will read:I am going to make the same change in the entry for this article on the disambiguation page.--Jim10701 (talk) 04:10, 19 July 2011 (UTC)
thread_title:  Not always a thick paste 

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thread_title: File:Honey Fire mustard.jpg Nominated for Deletion

message: An image used in this article, File:Hannaford dijon mustard.jpg, has been nominated for speedy deletion for the following reason: Wikipedia files with no non-free use rationale as of 17 October 2011 
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thread_title: File:Hannaford dijon mustard.jpg Nominated for speedy Deletion

message: Mustard seed contains Erucic acid in its oily fraction, what about the mustard made of it?--92.193.40.132 (talk) 16:11, 4 December 2011 (UTC)
thread_title:  Erucic acid 

message: Culinary Use- preparation
"hotter liquids denature the enzymes causing the strength-producing compounds..."  Causing what?  Causing them to break down?
IceDragon64 (talk) 22:04, 12 September 2012 (UTC)
thread_title:  Piece missing 

message: Under Hungary - the Univer mustard link redirects to a pharmaceutical page for a drug called Verapamil. Is this intentional?  — Preceding unsigned comment added by 67.176.40.57 (talk) 06:02, 18 November 2012 (UTC)
thread_title:  Section linking to wrong area? 

message: Kindly add it where appropriate. Examples:  Thanks.99.11.160.111 (talk) 08:17, 15 January 2013 (UTC)
thread_title:  stone ground mustard is missing 

message: This revert is unnecessary. The bit says that American mustard is sold as "yellow mustard", so why would "American yellow mustard" for the section heading be incorrect? "yellow mustard in North America" in parantheses is odd, as it mentions only Canada and the United States, and not any other North American country. --Soetermans. T / C 07:57, 2 February 2016 (UTC)
thread_title:  American mustard 

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thread_title:  External links modified 

message: Someone has been adding "Bautz'ner" to the List of "Notable brands and manufacturers". Bautz'ner is not (currently) notable in Wikipedia's sense. Maproom (talk) 14:40, 13 February 2018 (UTC)
thread_title:  Bautz'ner 

message: Both links in Reference #22 are inactive. --20Papa13 (talk) 15:10, 14 May 2020 (UTC)
thread_title:  Reference #22 

message: In a discussion thread above (several years ago now) there was a discussion about "American" yellow mustard, and which mustard the unqualified "mustard" would refer to in Commonwealth countries. And, there were several comments about how significantly different English v American mustard is, with reference to English mustard being 'hot.' What I am curious of is: how hot? In America, we have our regular "(spicy) Brown mustard" sometimes called "Deli mustard", which is somewhat similar to Dijon and IMO somewhat stronger tasting than yellow mustard, but not a whole lot. Then there's "hot mustard" that is served at Chinese restaurants, for dipping eggrolls and such in, which is *hot* hot. Like strong horseradish hot (or like wasabi, though not quite as strong). Which of these is this 'English mustard' more akin to? thanks Firejuggler86 (talk) 23:35, 23 October 2020 (UTC)
replies: text: Usually when people talk about this, they're comparing English and American yellow mustard, which are similar in appearance. English mustard is notably hotter largely due containing little acid whereas American yellow mustard has a high vinegar content, as an acid slows the reaction that creates the compounds that give mustard its heat. It also incorporates some of the more potent brown mustard seed, while American yellow mustard is made entirely with yellow mustard seed. American spicy brown mustard uses mostly brown mustard seed and a lower vinegar content than American yellow mustard, but still more than English mustard, so it sits between the two in heat. oknazevad (talk) 22:47, 7 August 2022 (UTC)
thread_title:  "(hot) English mustard" (v. 'American' yellow mustard) 

message: I think that the main picture, featured in the infobox, should be changed. Currently, it depicts a bowl of actual mustard seeds. This is not a condiment resulting from "the whole, ground, cracked, or bruised mustard seeds [being] mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, [creating] a paste or sauce ranging in colour from bright yellow to dark brown." In my view, putting a bowl of actual mustard seeds for the condiment article is tantamount to having a picture of a tomato for the main picture on ketchup, or a lemon fruit for lemonade. What's worse, there is a separate article specifically for mustard seeds! The only reason I haven't made the switch yet is because I don't know which mustard (the condiment) photo is the nicest, and due to laziness. BirdValiant (talk) 00:54, 28 July 2021 (UTC)
replies: text: I agree, and have changed the image. Cullen328 Let's discuss it 01:09, 28 July 2021 (UTC)
thread_title:  Photo in the infobox does not depict mustard (the condiment)