Everything about Mustard Condiment totally explained
Mustard is a thick yellowish-brown paste with a sharp taste made from the ground
seeds of a
mustard plant (white or yellow mustard,
Sinapis hirta; brown or Indian mustard,
Brassica juncea; or black mustard,
Brassica nigra). The mustard seeds are mixed with
water,
vinegar or other
liquids, as well as other flavorings and
spices. A strong mustard can cause the
eyes to water, burn the
palate and inflame the
nasal passages.
History
The
Romans most likely developed the prepared mustards we know today. They mixed unfermented
grape juice, known as "
must," with ground mustard seeds (called
sinapis) to form
mustum ardens, or "burning must."
Varieties
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. 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; it's the production of
Allyl isothiocyanate from the reaction of
myrosinase and
sinigrin that causes heat to be present.
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's aged. Irish mustard is a wholegrain type blended with whiskey and or honey.
Dijon mustard
Dijon mustard isn't 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, and most mustards marketed as
Dijon style today contain one or both of these ingredients.
Wholegrain
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.
Honey mustard
Honey mustard, as the name suggests, is a blend of Dijon mustard and
honey. It 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. The most basic form of honey mustard can be created by combining equal amounts of honey and mustard; however, most varieties incorporate other ingredients to add flavor, adjust texture, or change other properties.
Chinese mustard
Chinese mustard is a commonly served condiment in
Chinese cuisine, and in
Chinese American cuisine it's available (along with
soy sauce and
duck sauce) in small clear plastic packages when ordering Chinese
take-out food. A similar form of mustard is also served in
Korean cuisine, particularly with the buckwheat noodle dish called
naengmyeon.
Culinary uses
Mustard is most often used as a condiment on meat, especially cold meats. It is also used as an ingredient in
mayonnaise and
vinaigrette, in
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 and
Bratwurst.
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. Prepared mustard stored for a long period of time is prone to
separation, causing
mustard water. Shaking the closed jar/bottle prior to opening is recommended.
Idioms
"To cut the mustard" means to achieve the desired standard.
Something that lacks foundation or seems irrational may be "as stupid as mustard", referring to the seeming randomness of the idiom above.
If someone is "as keen as mustard" it means they're very enthusiastic . The idiom derives from a prominent British manufacturer of mustards, Keens'.
Further Information
Get more info on 'Mustard Condiment'.
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