Is mustard a sauce or a condiment?
Mustard seed is a spice which can be ground into a fine powder or a course grain. This is often used to make stone ground or grain mustard. Mustard is a sauce based from the mustard seed but has seasoning and a vinegar base and it becomes a condiment which can be used to create a sauce. Early symptoms of spinal muscular atrophy may surprise you.
Is a mustard seed smaller than a grain of rice?
Smaller than a grain of rice is the Self, smaller than a grain of barley, smaller than a mustard seed...Yet again is that Self within the lotus of my heart, greater than the earth, greater than the heavens, yea, greater than all the worlds. Mark 4:30-32
Is mustard an oil seed?
While mustard oil is extracted by cold compression of mustard seeds, the essential oil version is extracted by steam distillation of mustard seeds soaked in water. Mustard seeds (black or white) — which are used to grow mustard greens — contain an enzyme called myrosinase and a glucosinolate called sinigrin. These two remain isolated while in the mustard seeds under normal conditions but react when the seeds are subjected to pressure or heat.
Are mustard seeds the same thing as dry mustard?
Yes, they are the same. Dry mustard is ground mustard seed. Dry mustard may be further processed by removing seed hulls, adding a coloring agent, and -- in some brands -- adulterated with flour or starch to prevent clumping (but also to stretch the product). Prepared mustard is a different things, made starting with ground or powdered mustard.
When to Plant
Plant early in the spring (3 weeks before the frost-free date) and again 3 weeks later. Plant from midsummer on for fall harvest. Fall plantings are usually of higher quality because they mature under cooler conditions in most locations.
Spacing & Depth
Sow seeds 1/3 to 1/2 inch deep and thin seedlings to 3 to 5 inches apart. Thinnings can be eaten.
Care
Mustard should grow rapidly and without stopping. Fertilize, weed and water during dry periods.
Harvesting
Harvest the leaves when they are young and tender. Do not use wilted or yellowed leaves. You can cut the entire plant or pick individual leaves as they grow. The leaf texture becomes tough and the flavor strong in summer.
Common Problems
Aphids —Watch for buildup of colonies of aphids on the undersides of the leaves.
Selection & Storage
Also known as mustard greens, mustard is especially popular in southern states. Mustard is a member of the cruciferous vegetable family. It shares the same cancer-preventing benefits of broccoli, cabbage and kale. Mustard is a pungent winter vegetable, abundant when other vegetables are not in season.
Nutritional Value & Health Benefits
A member of the cruciferous vegetable family, mustard contains large amounts of beta carotene and vitamin C that are important antioxidants. Although scientists do not fully understand how, these vegetables seem to have cancer-preventive properties. Mustard greens are also a source of calcium that can be important to lactose intolerant individuals.
What Are Mustard Seeds?
All parts of the mustard plant are edible, including the seeds, leaves, and flowers; it is in the same genus as cabbage and turnips and is an annual plant. Brassica nigra is the plant that produces black mustard seeds.
Origins
Black mustard seeds have been used since ancient times by the Romans and they are thought to be the type of mustard seeds mentioned in the Bible. Black mustard seeds are also likely what gave mustard its name.
What Does It Taste Like?
Black mustard seeds are the most pungent of the three but are also the least common. Brown mustard seeds are less spicy than black and spicier than white mustard seeds, as can be seen in most types of brown mustard condiments.
Cooking With Mustard Seeds
Black mustard seeds are a common ingredient in Indian cooking. They are often kept whole and fried (or toasted) before adding to a dish or including in a stir-fry along with other aromatic ingredients. White mustard seeds can be toasted to add to dishes or used for pickling. Mustard seeds can be ground to make homemade mustard condiments.
Recipes With Mustard Seeds
The most common way to incorporate mustard seeds into a recipe is when making mustard. However, there are some dishes, particularly in Indian cuisine, that use the black mustard seeds for spice and texture. The seeds are sauteed in oil until they pop and cooked along with the other ingredients.
Uses of Mustard Seeds
Brown mustard seeds are used in Europe to produce Dijon mustard and other specialty mustards, and the usual table mustard in Russia is made from brown mustard seeds. In Asian countries, brown mustard seeds are used to produce condiments and mustard oil. This mustard oil can contain toxic erucic acid, so is not imported to the United States.
Where to Buy Mustard Seeds
If you shop the spice section of a typical grocery store, you should be able to find yellow mustard seeds from American companies such as McCormick. These are also the mustard seeds in common pickling spice blends. Brown mustard seeds may be found at specialty spice stores such as Penzeys, online, or in Asian specialty stores.
1. Amara
This open-pollinated, blue-green B. juncea cultivar hails from Africa, which is how it got the nickname “Ethiopian kale.”
2. Florida Broadleaf
This one is a gentle giant, with its subtle hint of spice and ability to grow as tall as 25 inches in just 45 days.
3. Green Wave
B. juncea ‘Green Wave’ is to mustard greens what ballpark yellow is to the condiment made from the seeds.
4. Kodiak
This cultivar of B. juncea is sold especially as a green manure cover crop. You plant it as a soil builder following spring, summer, or early fall crops.
5. Mizuna
There are some unusual varieties of mizuna (sometimes spelled “mizunu”), but a lot of what you’ll see for sale is simply this basic variety.
6. Osaka Purple
B. juncea ‘Osaka Purple’ is quite the 21st-century foodstuff pepper-upper.
7. Purple Wave
This open-pollinated B. juncea cultivar taps the best of its two parents,’Osaka Purple’ and ‘Green Wave.’
Etymology
The English word "mustard" derives from the Anglo-Norman mustarde and Old French mostarde. (Modern French is moutarde .) The first element is ultimately from Latin mustum, (" must ", unfermented grape juice)—the condiment was originally prepared by making the ground seeds into a paste with must or verjuice.
History
Archaeological excavations in the Indus Valley (Indian Subcontinent) have revealed that mustard was cultivated there. That civilization existed until about 1850 BC.
Culinary uses
Catla Fish (Indian freshwater carp) in authentic Bengali mustard gravy.
Storage and shelf life
Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes. Because of its antibacterial properties and acidity, mustard does not require refrigeration for safety; it will not grow mould, mildew, or harmful bacteria.
Varieties
Locations renowned for their mustard include Dijon (medium-strength) and Meaux in France; Norwich (very hot) and Tewkesbury 's mustard, in England; and Düsseldorf (hot), Bautzen (medium-strength) and Bavaria in Germany. They vary in the subsidiary spices and in the preparation of the mustard seeds.
Indian subcontinent
Brown mustard is a spice that was cultivated in the Indus Valley Civilization and is one of the important spices used in the Indian subcontinent today. Kasundi is a popular Bengali spicy relish of mustard. Many different kinds of kasundi are available. It is used during regular meals and with a variety of fruits and street food.
Allergies
A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavoured than most commercial preparations.
History
Although some varieties of mustard plants were well-established crops in Hellenistic and Roman times, Zohary and Hopf note, "There are almost no archeological records available for any of these crops." Wild forms of mustard and its relatives, the radish and turnip, can be found over west Asia and Europe, suggesting their domestication took place somewhere in that area.
Species
Mild white mustard ( Sinapis alba) grows wild in North Africa, the Middle East, and Mediterranean Europe, and has spread farther by long cultivation; oriental mustard ( Brassica juncea ), originally from the foothills of the Himalaya, is grown commercially in India, Canada, the United Kingdom, Denmark, Bangladesh and the US; black mustard ( Brassica nigra) is grown in Argentina, Chile, the US and some European countries.
What is Mustard?
Dating back to early Roman kitchens, mustard is among the world’s oldest condiments.
How is Mustard Made?
In its most basic form, mustard is made by combining ground-up mustard seeds with a liquid. However, the choice of liquid and type of mustard seed that is used creates the varieties of mustard available today. The heat and strong flavor of mustard comes from the enzymes that transform into mustard oil as the seed is broken.
What Are the Different Types of Mustard?
Now that you have a better understanding of how mustard is made, let’s take a look at some of the most common types and what their individual creation process involves.
How to Identify the Best Quality Mustard Seeds
When it comes to purchasing mustard seeds to make homemade mustard, it can be challenging to pick the best in terms of color, quality, and texture. That said, here are some general guidelines to help distinguish the best quality mustard seeds at the market:
Related Questions
There is no difference between white and yellow mustard seeds, as they are the same thing. In fact, these seeds are actually more of a light tan color when whole. However, when the seeds are ground up, they have more of a yellow color that most people associated with yellow mustard.
American Yellow Mustard
American Mustard is also called yellow mustard due to its distinctive bright yellow color that comes from turmeric in the formula. It is slightly milder mustard that can be found in any American cookout that has burgers or hotdogs. It is commonly just referred to as ‘mustard’ in the local language.
Dijon Mustard
Dijon mustard has a smooth consistency like yellow mustard but a sharper, more complex flavor profile. The classic French mustard called Dijon mustard has been around since the 1850s. Jean Naigeon of Dijon, in 1856, used acidic ‘green’ juice from unripe grapes called verjuice as a substitute for the vinegar to make mustard.
Spicy Mustard
Spicy brown mustard is also pretty common in the US. It has a slightly coarser texture than Dijon or yellow mustard due to the different grinding techniques. This gives it a speckled brownish-yellow color and you can see the standard white/yellow mustard seeds in the mixture.
Creole Mustard
Creole mustard is a popular condiment which has originated from the Southeastern region of the US. It is specifically part of Louisiana cuisine, especially New Orleans’ food. It goes well with food inspired by German, French, African, and Spanish foods.
Whole Grain Mustard
Whole Grain Mustard is also known as granary mustard in some regions. The seeds are mixed into a liquid of the manufacturers’ choice with a few other ingredients. You can combine diverse strengths and flavors with blends of mustard seeds from different plants.
English Mustard
English mustard looks pretty similar to American mustard but it has a thicker, spicier profile. The most famous and commonly used brand for English mustard is Coleman’s. They have been producing powdered mustard that comes in a yellow-colored tin since 1814. Smoother English mustards have also emerged since the 1850s.
German Mustard
Mustard has been popular since medieval times in German cuisine. It is popularly known as Senf and was used for medicinal purposes during the Dark Ages. At times, it was also used to flavor bland foods since there was a general lack of spices in the country.
Recommended Varieties
When to Plant
Harvesting
Common Problems
Questions & Answers
Selection & Storage
- Also known as mustard greens, mustard is especially popular in southern states. Mustard is a member of the cruciferous vegetable family. It shares the same cancer-preventing benefits of broccoli, cabbage and kale. Mustard is a pungent winter vegetable, abundant when other vegetables are not in season. Mustard greens can be eaten raw or cooked. The ...
Nutritional Value & Health Benefits
Preparation & Serving
Home Preservation
Recipes