Mustard is a pungent-tasting condiment made from the seeds of the mustard plant. The mustard seeds can be used as whole grains, as mustard powder or as a seasoning paste.
This is what you should know about mustard
Mustard is a pungent tasting condiment made from the seeds of the mustard plant. Mustard seeds can be used as whole grains, as mustard powder or as a seasoning paste. Mustard seeds come from white, brown or black mustard. All mustard plants belong to the cruciferous family (Brassicaceae). The name of each mustard plant refers to the color of the seeds. Mustard plants are annuals with a herbaceous growth habit. Branched and angular stems have jointed and toothed stem leaves. The leaves can also be hairy. The upper leaves are also pinnately divided or completely pinnate. Mustard plants grow between 30 and 120 centimeters tall. In the flowering period from June to July, the plants bear numerous yellow flowers. Pods stand horizontally from the stem. These have a diameter of four millimeters and contain four to eight mustard seeds. White mustard is a cultivated plant that is mainly grown in the Mediterranean region. Brown mustard originated in Asia, but is now grown worldwide. Black mustard is also native to the Mediterranean region. However, it has been cultivated in other areas for a very long time. Mustard powder can be obtained from the mustard seeds by a grinding process. This must consist of at least 80 percent mustard seeds. For the production of mustard powder mostly white mustard seeds with husk are used. However, the most common use of mustard seeds is in the production of mustard paste. For this mustard paste, the abbreviation mustard has become popular. Traditionally, mustard is mixed with grape must in the production of mustard. Today, however, table mustard is more commonly made from mustard, water, vinegar and salt. Depending on the variety, various spices or other ingredients are added. Before production, the mustard seeds must first be cleaned. They are then ground and de-oiled between the rollers of the mustard mill. The mustard meal is mixed with the other ingredients. This produces a mash. This must ferment. Only in this way can the typical mustard aroma develop. The mash is then ground into a coarser or finer paste, depending on the variety. The temperature during this grinding process must not exceed 50 °Celsius. Otherwise, the essential oils would volatilize and the mustard would lose its aroma. After grinding, the mustard must rest for a few hours before it can be bottled. Mustard reaches its final maturity only in the tube or in the jar. Medium-hot mustard must be stored for a few more weeks before it is sold, so that it can break down any excess pungency. The variety of table mustard is determined by the selection of the mustard seeds, the degree of grinding and the vinegar or must used. Other ingredients such as honey, lemon juice, cinnamon, beer, garlic or caramel give the mustard different flavor nuances.
Importance for health
Mustard is not only suitable for refining dishes, it also has health-promoting properties. The main active ingredients of mustard are the mustard oil glycosides. They are stored in the cells of the seeds and are released by grinding or mortaring. The mustard oils protect the mustard plant from predators and have an antibacterial effect in humans. They stimulate digestion and promote defecation. Foods that are difficult to digest become more digestible with mustard. In traditional herbal medicine, mustard seeds are used to treat respiratory catarrh, soft tissue rheumatism, and chronic joint disease. Some studies suggest that mustard may also protect against cancer. In a study conducted by the University of Freiburg, Germany, subjects were given one tablespoon of mustard daily. After a certain time, leukocytes were then taken from them. These were brought into contact with carcinogenic toxins. The scientists then analyzed the damage the toxins had done to the white blood cells. The researchers found a clear protective effect of mustard. However, in too high doses and administered over a long period of time, mustard can also cause irritation in the gastrointestinal tract. The spice plant can also promote the development of gastric ulcers.
Ingredients and nutritional values
Mustard seeds consist of 20 to 40 percent mustard oil. 28 percent are proteins.Glycosides such as sinalbin and sinigrin are also present. The mustard oil glycosides are responsible for the pungent taste of mustard. While they are not pungent in themselves, the grinding process and contact with liquid activates the enzyme myroninase. It transforms the mustard glycosides into glucose, sulfuric acid and isothiocyanates. The isothiocyanates are also called mustard essential oil. The glycoside sinalbin from white mustard is much milder than the glycoside sinigrin from brown and black mustard.
Intolerances and allergies
Allergy to mustard and foods containing mustard is quite common. Therefore, mustard is also subject to mandatory labeling. This means that restaurateurs must indicate if mustard is present in any of their dishes. Allergy to mustard can cause allergic reactions to other cruciferous vegetables such as rapeseed, cauliflower, turnips or Chinese cabbage.
Shopping and kitchen tips
There are large differences in quality when it comes to mustard. However, the quality does not always correlate with the price. A good mustard does not require much more than mustard seeds, water, vinegar and salt. Preservatives and flavorings have no place in a quality product. When buying, you should therefore make sure that the list of ingredients on the mustard packaging is as short as possible. Otherwise, of course, the purchase decision is also based on personal taste. The most popular mustard in Germany is medium hot mustard. It is also known as delicatessen mustard. Sweet mustard is especially popular in southern Germany. Bavarian mustard consists of roasted mustard seeds, sugar and apple sauce. Particularly high-quality Weißwurst mustard is sweetened with honey and sold as honey mustard. Rotisseur mustard is also known as grainy mustard. This is not as sensitive to heat as ground mustard. Dijon mustard must be made from brown or black mustard seeds. Traditionally, the grains must not be de-oiled. This gentle manufacturing method gives Dijon mustard its special flavor. If unfermented grape juice (must) is still used for mustard production, as was customary in the past, the mustard is also called mustrich. Traditional English mustard is very hot and is made from white and black mustard seeds. The sharpness here comes solely from the mustard flour used and is not artificially brought about in traditionally produced English mustard.
Preparation tips
The classic mustard goes well with almost all dishes of hot or cold cuisine. Tarragon mustard harmonizes with white meat or serves to refine a bérnaise. Mustard with garlic goes well with lamb or mutton and is suitable for seasoning salad dressings. Fiery and spicy mustards go well with short roasted meat or vegetable salads. The mustard seeds flavor pickled vegetables such as cucumbers or mixed pickles. Mustard powder can be used in beef dishes, soups or sauces.
