Mustard has always been one of the world’s most important spices and although the origin of the plant is not known it is believed that birds and wind spread the plant across the Northern Hemisphere. It was found in Stone Age settlements and ancient people from India to Rome munched on the seeds as a seasoning for meat. The Roman’s were probably the first to manufacture prepared mustard. The name mustard coming from mixed grape juice known as “must” with ground seeds to form “mustum ardens” or burning must.
The mustard plant can grow as tall as 10 feet with bright yellow flowers. The seeds come from a pod on the plant much like beans or peas. It thrives in sunny conditions and self germinates. If not careful, the plant can take over a garden.
The mustard plant comes from the same family as cabbage and there are three most common varieties of the plant. White mustard is used in most American prepared mustards but never in Dijon mustard. It is native to the Mediterranean region and has large yellow seeds. The seeds are the largest and most mild. Brown and black mustard seeds are stronger and smaller in size than white. Brown seeds are used for pickling and seasonings and are more frequently used in European and Asian fare. Black seeds are prized for their distinctive taste in Indian cuisine. White mustard grows wild in North Africa, the Middle East and Europ and it is also cultivated in many other countries. Black mustard is grown in Argentina, Chile and the United States as well as some European countries. Brown mustard is grown in the United Kingdom, the United States and Canada. In fact, Canada grows 90 percent of all the mustard seed on the international market.
Mustard seeds by themselves are relatively odorless. The strong flavor and odor are only released when crushed seeds are mixed with water activating an enzyme in the seeds. Since the Middle Ages, prepared mustard has been produced basically the same way and is the most common used form of the spice. The seeds are crushed and left to sit in a liquid of grape juice, wine, vinegar, cider or water. The seeds are then ground into a fine paste. The flavor of prepared mustard starts to deteriorate as soon as a jar is opened. Therefore, it should be used as soon as possible.
The two major types of mustard range from mild to strong. In mild mustard, the hull of the seed is left on or partially on. In strong it is sifted out. American prepared mustard is made from ground white mustard seeds with the addition of vinegar, sugar, spices and turmeric. It’s the turmeric that gives the mustard the bright yellow color. Next to American mustard the mildest types are Bordeaux, Beaujolais, and whole grain mustards. German mustards are dark and smooth, made from brown or black seeds and vary in strength. The strongest mustard is considered Dijon. The city of Dijon in France has been a major mustard power since the 1200s.
Flavored mustards are prepared mustards with the addition of spices, herbs or other flavorings. Herbs such as basil, tarragon, chives and parsley and other seasonings such as garlic, chilies, ginger, green peppercorns, or fruits such as lemon, lime or berries can be added to mustard for great spreads on meats and vegetables. The English flavor mustard with honey, malt whiskey, or ale. Mixing flavored mustard with yogurt or sour cream makes a delicious sauce for steamed vegetables or poached fish.
Dry mustard, which was developed early in the eighteenth century, was obtained from black and white mustard seeds that were ground together then sifted to produce a smooth powder. Today wheat flour is added to the seeds along with turmeric, sugar, salt and spices. Dry mustard can be flavored with the same herbs and spices as prepared mustard. Cornstarch or flour can be added if strong flavors are combined, such as gingerroot or horseradish, to dilute the flavor. One of the hottest of the dry mustards is a spicy Chinese mustard called gai, and the hottest is Japanese karashi. Karashi is usually used in soy dipping sauces.
As you can see, there are many different types and varieties of mustard. Most mustard from prepared to whole to dry can be found in your local supermarket. If you like the flavor of mustard at all, you have an endless array of the product to choose from or you can make your own.
This article appears in March 2024.