Mustard
About
Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour 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.
Source
Mustards vary in the subsidiary spices and in the preparation of the mustard seeds. The mustard 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. Tecuci mustard from Romania is a sweet variety very popular in South-Eastern Europe and is suitable for grilled meats such as mititei. Sometimes, prepared mustard is simmered to moderate its bite, and sometimes it is aged. Irish mustard is a whole-grain mustard blended with whiskey, stout (commonly Guinness), or honey. Karashi is a spicy Japanese mustard.
Local
Common Recipes
Varieties
Dijon mustard
Uses white wine instead of vinegar
English mustard
notably stronger than many other mustards and is particularly suited to flavouring as a cooking ingredient
French mustard
Dark brown, mild, and tangy/sweet mustard, despite its name, is not French in origin.
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
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USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
