Mustard is a condiment which is made from the seeds of a
mustard plant, called sinapishirta, Indian or
Black mustard plants. To create a sauce or paste, the seeds are ground or crushed into powder, mixed with water, salt, lemon
juice , other liquids and flavorings, as well as the needed spices. As made, it ranges in color from dark brown to bright yellow, and most often paired with cheeses and meats, and sometimes added to sandwiches, hotdogs hamburgers. Used as an ingredient in many sauces, soups and dressings, it is one of the most widely used condiments and spices in the world. As a cream, it is widely found in the cuisines of the Caribbean, the Mediterranean, Northern Europe, the British Isles, the Balkan States, North America, Africa, Asia and India. As a condiment, it takes various methods to make: (a) Can be grounded into a smooth puree or thick paste and mixed with whole seeds for added texture, (b) Can be mixed with many things like horseradish, a white-flowered herb of the
mustard family, for a spicy condiment, (c) Can be blended with sugar to
make a sweet mustard, (d) Can be made with wine or beer for a complex, distinctive flavor, and (e) Can be mixed with oranges and other fruits and herbs to create an item for gourmets.
Mustards consist of different types, the simplest of which and the most commonly consumed is the
basic mustard. Under this type are the
mustard seed,
stone-ground mustard,
mustard powder, spicy brown
deli-style mustard,
whole-grain mustard, and the
yellow mustard. The yellow mustard is the most commonly used in Canada and the United States. Outside North America, it is called
American mustard that finds itself in sandwiches, hamburgers and hotdogs in many restaurants. The yellow mustard is also a main ingredient in potato salads, salad dressings and barbecue sauces, and is a favorite item for rubbing barbecue meat. The sweet mustard is made with many variations, including the honey mustard, spiced honey mustard, maple mustard, prickly pear honey mustard, brown sugar and pecan mustard, and many more.
In the kitchen’s dining table, mustard is used not only as a condiment on meats but also as an ingredient in vinaigrette or special sauce, mayonnaise, barbecue sauce and marinades. It is also used as a base for salad dressings if it is combined with olive oil or vinegar. It also serves as an emulsifier that stabilizes a mixture of non-blendable liquids like water and oil. These culinary uses are topped by the nutrients that it provides, including five calories per teaspoon, and selenium and
Omega 3 contained in the mustard seeds.
Mustard can be made at home. The simplest method is to grind the seeds in a
coffee grinder or through the mortar and pestle, until the seeds turn into powder. The powder is then mixed with water to make a paste, and vinegar is added to stabilize the pungent smell and lengthen its shelf life. Wine or beer, sugar or honey, garlic or fresh herbs like tarragon should also be added to flavor the mixture. If you want to brighten the condiment’s yellow color, you can mix with it ground turmeric, a perennial herb of the ginger family. Since the flavor diminishes fast, the mixture should be used within a short period after preparation.
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