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'{{short description|Condiment made from mustard seeds}} {{Use Oxford spelling|date=August 2020}} {{Infobox food | name = Mustardeez nuts | image = Mustard.JPG | caption = Prepared mustard in a bowl | region = Worldwide distribution | creator = | course = [[Condiment]] | served = | main_ingredient = [[Mustard seed]], water, [[vinegar]], [[salt]] | variations = | calories = | other = }} [[File:Senf-Variationen edit2.jpg|thumb|260px|[[Mustard seed]]s (top left) may be ground (top right) to make different kinds of mustard. These four mustards are: English mustard with [[turmeric]] coloring (center left), a Bavarian sweet mustard (center right), a [[Dijon mustard]] (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).]] '''Mustard''' is a [[condiment]] made from the [[mustard seed|seeds]] of a [[mustard plant]] (white/yellow mustard, ''[[white mustard|Sinapis alba]]''; brown mustard, ''[[Brassica juncea]]''; or black mustard, ''[[Brassica nigra]]''). “Mustard is better than ketchup” -Sans. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, [[lemon juice]], wine, or other liquids, salt, and often other flavorings and [[spice]]s, to create a paste or sauce ranging in color 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. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for [[sandwich]]es, [[hamburger]]s, and [[hot dog]]s. It is also used as an ingredient in many [[salad dressing|dressings]], [[Glaze (cooking technique)|glazes]], [[sauce]]s, [[soup]]s, and [[marinade]]s. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of [[Indian cuisine|India]] and [[Bangladeshi cuisine|Bangladesh]], the [[Mediterranean cuisine|Mediterranean]], [[Northern European cuisine|northern]] and [[southeastern Europe]], [[Asian cuisine|Asia]], the [[American Cuisine|Americas]], and [[African cuisine|Africa]],<ref>Hazen, p. 13</ref> making it one of the most popular and widely used spices and condiments in the world.<ref>{{Cite journal |last1=García-Casal |first1=Maria Nieves |last2=Peña-Rosas |first2=Juan Pablo |last3=Malavé |first3=Heber Gómez- |title=Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets |journal=Annals of the New York Academy of Sciences |volume=1379 |issue=1 |date=2016 |pages=3–16 |language=en|doi=10.1111/nyas.13045 |pmid=27153401 |bibcode=2016NYASA1379....3G |s2cid=13782295 |doi-access=free }}</ref> ==Etymology== The English word "mustard" derives from the [[Anglo-Norman language|Anglo-Norman]] ''mustarde'' and [[Old French]] {{Lang|fro|mostarde}}. (Modern French is ''{{Lang|fr|moutarde}}''.) The first element is ultimately from Latin ''{{Lang|la|mustum}}'' ("[[must]]", unfermented grape juice)—the condiment was originally prepared by making the ground seeds into a paste with must or [[verjuice]]. It was first attested in English in the late 13th century, though it was found as a surname a century earlier.<ref>{{OED|mustard}}</ref> ==History== Archaeological excavations in the [[Indus Valley civilisation|Indus Valley]] (Indian Subcontinent) have revealed that mustard was cultivated there. That civilization existed until about 1850 BCE.<ref>{{cite news|url=https://www.britannica.com/EBchecked/topic/286837/Indus-civilization|title=Indus civilization|newspaper=Encyclopedia Britannica}}</ref> Mustard has been used in Africa and China for thousands of years. Mustard greens have been popularly consumed in China. Yellow mustard paste originated in China during the Zhou Dynasty (1046–256 BCE) where the mustard seeds were ground and made into paste. It was often used in the royal courts during the Zhou Dynasty to help whet the appetite for the later courses in a meal.<ref>{{cite web|url=https://www.ishs.org/ishs-article/402_71|title=DISCUSSION ON THE ORIGIN OF MUSTARD (BRASSICA JUNCEA) IN CHINA|website=International Society for Horticultural Science}}</ref> The [[Roman Empire|Romans]] were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (the must) with ground mustard seeds (called ''sinapis'') to make "burning must", ''mustum ardens''—hence "{{notatypo|must ard}}".<ref>Hazen, p. 6</ref> A recipe for mustard appears in ''[[Apicius|De re coquinaria]]'', the anonymously compiled Roman cookbook from the late fourth or early fifth century; the recipe calls for a mixture of ground mustard, [[black pepper|pepper]], [[caraway]], [[lovage]], grilled [[coriander]] seeds, [[dill]], [[celery]], [[thyme]], [[oregano]], [[onion]], [[honey]], [[vinegar]], [[garum|fish sauce]], and [[cooking oil|oil]], and was intended as a glaze for spit-roasted [[boar]].<ref>Antol, Marie Nadine. ''The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard''. Avery Publishing Group, 1999, p. 16.</ref> The Romans likely exported mustard seed to [[Gaul]], and by the 10th century, monks of [[Saint-Germain-des-Prés]] in Paris absorbed the mustard-making knowledge of Romans{{clarify|date=November 2019}} and began their own production.<ref name="Hazen, Janet p. 10"/> The first appearance of mustard makers on the royal registers in Paris dates back to 1292.<ref>Antol, p. 19</ref> [[Dijon]], France, became a recognized center for mustard making by the 13th century.<ref name="Hazen, Janet p. 10">Hazen, p. 10.</ref> The popularity of mustard in Dijon is evidenced by written accounts of guests consuming {{convert|70|impgal|L|order=flip}} of mustard creme in a single sitting at a gala held by the [[Duke of Burgundy]] in 1336.<ref name="Incredible"/> In 1877, one of the most famous Dijon mustard makers, [[Grey Poupon|Grey-Poupon]], was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine; and Auguste Poupon, his financial backer.<ref name="Antol, Marie Nadine 1999, p. 21">Antol, p. 21.</ref> Their success was aided by the introduction of the first automatic mustard-making machine.<ref name="Antol, Marie Nadine 1999, p. 21" /> In 1937, Dijon mustard was granted an ''[[Appellation d'origine contrôlée]]''.<ref name="Hazen, Janet p. 10" /> Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world.<ref name="Hazen, Janet p. 10" /> The early use of mustard as a condiment in England is attested from the year 1390 in the book ''[[The Forme of Cury]]'' which was written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and [[cinnamon]], moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed.<ref>Antol, pp. 21–22.</ref> The town of [[Tewkesbury]] was well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage,<ref>{{cite web|url=https://www.bbc.co.uk/food/0/19370526|title=BBC Food – How English mustard almost lost its name|website=BBC Food|access-date=9 October 2014}}</ref> which were then exported to London and other parts of the country, and are even mentioned in [[William Shakespeare]]'s play ''[[Henry IV, Part 2|King Henry the Fourth, Part II]]''.<ref>Antol, p. 22.</ref> The use of mustard as a [[hot dog]] condiment is said to have been first seen in the US at the [[1904 St. Louis World's Fair]], when the bright-yellow [[French's]] mustard was introduced by the R.T. French Company.<ref>Antol, p. 23.</ref> ==Culinary uses== [[File:Catla fish in mustard curry - Kolkata - West Bengal.jpg|alt=Catla fish (Indian freshwater carp) in authentic Bengali mustard gravy.|thumb|[[Catla|Indian freshwater carp]] in authentic Bengali mustard gravy]] {{nutritionalvalue | name=Mustard, yellow | kJ=276 | protein=4 g | fat=3 g | carbs=6 g | fibre=3 g | sugars=3 g | magnesium_mg=48 | potassium_mg=152 | sodium_mg=1120 | source_usda=1 | right=1 }} Mustard is most often used at the table as a condiment on cold and hot meats.<ref>{{cite book |last1=Park |first1=Kun-Young |last2=Kwon |first2=Dae Young |last3=Lee |first3=Ki Won |last4=Park |first4=Sunmin |title=Korean Functional Foods: Composition, Processing and Health Benefits |date=2018 |publisher=CRC Press |isbn=9781351643696 |url=https://books.google.com/books?id=KU5WDwAAQBAJ&q=mustard+often+used+condiment+on+cold+meats&pg=PT311 |access-date=10 September 2018 |language=en}}</ref> It is also used as an ingredient in [[mayonnaise]], [[vinaigrette]], marinades, and [[barbecue sauce]]. It is also a popular accompaniment to hot dogs, [[pretzel]]s, and [[bratwurst]]. In the Netherlands and Belgium, mustard is mainly used as a seasoning of croquettes, [[bitterballen]] and cheese, and commonly used to make mustard soup, which includes mustard, cream, [[parsley]], [[garlic]], and pieces of salted [[bacon]]. Mustard as an [[emulsifier]] can stabilize a mixture of two or more immiscible liquids, such as oil and water.<ref>{{Cite web|url=https://www.mccormick.com/articles/mccormick/flavor-story-ground-mustard|title=Flavor Story: Ground Mustard {{!}} McCormick|website=www.mccormick.com|language=en|access-date=2018-06-21}}</ref><ref>{{Cite web|url=https://www.seriouseats.com/2010/04/salad-dressings-vinaigrettes-the-food-lab.html|title=What's the Point of a Vinaigrette? {{!}} The Food Lab|last=Eats|first=Serious|website=www.seriouseats.com|language=en|access-date=2018-06-21}}</ref><ref>{{Cite news|url=http://www.timescolonist.com/life/food-drink/ask-eric-mustard-makes-magic-in-vinaigrette-1.2276533|title=Ask Eric: Mustard makes magic in vinaigrette|last=Akis|first=Eric|work=Times Colonist|access-date=2018-06-21}}</ref> Added to [[Hollandaise sauce]], mustard can inhibit [[curdling]].<ref name="Sawyer, Helene 1990, p. 24">Sawyer, p. 24.</ref> Mustard can be added to dishes as a primary spice, as is popular in East Indian cuisine. Added to mixed vegetables or fish curries, it can impart a unique flavor to some of the Indian recipes. === Nutritional value === The amounts of various nutrients in mustard seed are to be found in the [[USDA National Nutrient Database]].<ref name="USDAMustardNutrition">{{Citation|title=USDA National Nutrient Database – Mustard Nutrition|url=http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl?NDB_NO=02024&FDGP_CD=0200&FOOD_NAME=Spices%252c%2520mustard%2520seed%252c%2520ground&SCI_NAME=Sinapis%2520alba%2520and%2520Brassica%2520juncea&COM_NAME=&GRAMS_100=1.00&1=1.00&MSRE_NO2=2024*1%2520tsp%2520%253d%25202%2520g&2=1.00&NUMBER_OF_CHECKBOXES=2|url-status=dead|archive-url=https://web.archive.org/web/20110721070306/http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl?NDB_NO=02024&FDGP_CD=0200&FOOD_NAME=Spices%2c%20mustard%20seed%2c%20ground&SCI_NAME=Sinapis%20alba%20and%20Brassica%20juncea&COM_NAME=&GRAMS_100=1.00&1=1.00&MSRE_NO2=2024*1%20tsp%20%3d%202%20g&2=1.00&NUMBER_OF_CHECKBOXES=2|archive-date=21 July 2011|df=dmy-all}}</ref> As a condiment, mustard averages about 5 kcal per teaspoon.<ref name="Sawyer, Helene 1990, p. 24" /> Some of the many vitamins and nutrients found in mustard seeds are [[selenium]] and [[omega 3 fatty acid]].<ref name="Mustard seeds">[http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106 Mustard seeds] {{Webarchive|url=https://web.archive.org/web/20200629132301/http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106 |date=29 June 2020 }}. WHFoods. Retrieved on 2011-05-27.</ref> === Preparation === The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The [[basic taste]] and "heat" of the mustard are determined largely by seed type, preparation, and ingredients.<ref name=BBC>{{Citation |title=Making the most of... Mustard |url=https://www.bbc.co.uk/food/recipes/mostof_mustard.shtml |access-date=2008-02-03 |publisher=BBC |url-status=dead |archive-url=https://web.archive.org/web/20071228083952/http://www.bbc.co.uk/food/recipes/mostof_mustard.shtml |archive-date=28 December 2007 |df=dmy-all }}</ref><ref>{{Citation |title=What makes mustard hot? |url=http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm |access-date=2008-02-03 |publisher=[[About.com]] |archive-date=6 January 2017 |archive-url=https://web.archive.org/web/20170106093915/http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm |url-status=dead }}</ref> Preparations from the white mustard plant (''[[Sinapis alba]]'') have a less pungent flavor than preparations of black mustard (''[[Brassica nigra]]'') or brown mustard (''[[Brassica juncea]]''). The temperature of the water and concentration of acids such as vinegar also determine the strength of a prepared mustard; hotter liquids and stronger acids denature the enzymes that make the strength-producing compounds. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal.<ref>''See'' Irma S. Rombauer & Marion R. Becker, ''Joy of Cooking''. Bobbs-Merrill, 1975, p. 583; Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker, ''Joy of Cooking'', Scribner, 1997, p. 71.</ref> [[Mustard oil]] can be extracted from the [[chaff]] and [[Flour|meal]] of the seed. === Flavors === The mustard plant itself has a sharp, hot, [[pungent]] flavor. Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme [[myrosinase]] and various [[glucosinolate]]s such as [[sinigrin]] and [[sinalbin]]. The myrosinase enzyme turns the glucosinolates into various [[isothiocyanate]] compounds known generally as [[mustard oil]]. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities. * [[Allyl isothiocyanate]] and 4-hydroxybenzyl isothiocyanate are responsible for the sharp, hot, pungent sensation in mustards and in [[horseradish]], [[wasabi]], and [[garlic]], because they stimulate the heat- and acidity-sensing [[TRPV]] [[ion channel]] [[TRPV1]] on [[nociceptor]]s (pain sensing nerve cell) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time.<ref name="about-chm" /> This is due to gradual chemical break-up of 4-hydroxybenzyl isothiocyanate. * [[Sulforaphane]], [[phenethyl isothiocyanate]], and [[benzyl isothiocyanate]] create milder and less pungent intensities and flavors as when found in broccoli, brussels sprouts, [[watercress]], and cabbages. * The [[sulfoxide]] unit in sulforaphane is structurally similar to a thiol, which yields onion or garlic-like odours. Prepared mustard condiment may also have ingredients giving salty, sour (vinegar), and sweet flavors. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow color. == Storage and shelf life == Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes.<ref>{{cite web | url = http://www.kuehne.de/de/senf/mittelscharf/mittelscharfer-senf-tube/ | title = KÜHNE SENF | publisher = KÜHNE (manufacturer) | location = Germany | url-status = dead | archive-url = https://web.archive.org/web/20120905074545/http://www.kuehne.de/de/senf/mittelscharf/mittelscharfer-senf-tube/ | archive-date = 5 September 2012 | df = dmy-all | date = 2015-12-04 }}</ref> Because of its [[antibacterial]] properties and acidity, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria.<ref name="Sawyer, Helene 1990, p. 11">Sawyer, p. 11.</ref> Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from [[oxidation]].<ref name="Sawyer, Helene 1990, p. 11" /> Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste.<ref>{{cite book |last1=Singh |first1=Dueep Jyot |last2=Davidson |first2=John |title=The Magic of Mustard |date=2016 |publisher=Mendon Cottage Books |isbn=9781311475749 |url=https://books.google.com/books?id=MIzOCwAAQBAJ&q=mustard+bitter+if+unrefrigerated&pg=PA29 |access-date=10 September 2018 |language=en}}</ref> When whole mustard seeds are crushed and mixed with a liquid, an enzyme is activated that releases pungent sulfurous compounds, but they quickly evaporate. An acidic liquid, such as wine or vinegar, produces longer-lasting flavor by slowing the reaction.<ref name=grauniad>{{Cite news| issn = 0261-3077| last = Fearnley-Whittingstall| first = Hugh| title = Sharp practices: Hugh Fearnley-Whittingstall's mustard recipes| work = The Guardian| access-date = 2016-09-17| date = 2014-01-31| url = https://www.theguardian.com/lifeandstyle/2014/jan/31/mustard-recipes-hugh-fearnley-whittingstall}}</ref> However prepared mustard loses its pungency over time; the loss can be slowed by keeping a sealed container (opaque or in the dark) in a cool place or refrigerator.<ref>Sawyer, p. 10.</ref> == Varieties == Mustards come in a wide variety of preparations which vary in the preparation of the mustard seeds and which other ingredients are included. The mustard seed husks may be ground with the seeds, or [[winnowing|winnowed]] away after the initial crushing. Locations renowned for their mustard include [[Dijon]] and [[Meaux]] in France; [[Norwich]] and (historically) [[Tewkesbury mustard|Tewkesbury]] in England; and [[Düsseldorf]], [[Bautzen]], and [[Bavaria]] in Germany. === American yellow mustard {{anchor|american}} === [[File:David holding mustard.JPG|thumb|upright|[[Plochman's]] mild yellow mustard, with typical bright yellow packaging]] The most common mustard in the United States is known simply as "yellow mustard", a variety which has also become popular elsewhere since its introduction. Made entirely with the less-piquant yellow mustard seeds and a high proportion of vinegar, it is a very mild prepared mustard colored bright yellow from the inclusion of [[turmeric]] powder. It was introduced in 1904 by [[French's|George J. French]] as "cream salad mustard". Yellow mustard is regularly used to top hot dogs, sandwiches, pretzels, and hamburgers. It is also an ingredient of many [[potato salad]]s, [[barbecue sauce]]s, and [[salad dressings]]. It is commonly referred to as "hot dog" or "ballpark" mustard because of its traditional popularity on [[hot dog]]s at [[baseball]] games. === "Deli-style" spicy brown mustard === Spicy brown mustard is also common in the United States. It includes some coarsely ground brown mustard seeds, giving it a speckled appearance and a spicier flavor than American yellow mustard. Some deli-style mustards also incorporate [[horseradish]] for additional heat. A variety popular in Louisiana is called [[Creole mustard]], which is much coarser than most spicy brown types. === Dijon mustard === [[File:DijonMustardExported.JPG|thumb|upright|Dijon mustard exported to [[Bulgaria]]]] {{Main|Dijon mustard}} Dijon mustard originated in 1856, when Jean Naigeon of [[Dijon]] replaced the usual ingredient of vinegar with [[verjuice]], the acidic "green" juice of unripe grapes.<ref>{{cite book|author=Jack E. Staub, Ellen Buchert|title=75 Exceptional Herbs for Your Garden |publisher=Gibbs Smith|date=18 Aug 2008|pages=170|url=https://books.google.com/books?id=zAMiGwoAfQ4C&pg=PA170|isbn=9781423608776 }}</ref> Most Dijon mustards today contain [[white wine]] rather than verjuice. "Dijon mustard" is not a [[protected food name]]. While mustard factories still operate in Dijon and adjoining towns, most Dijon mustard is manufactured elsewhere. === English mustard === Prepared English mustard is bright yellow with a relatively thick consistency. It is made with a combination of yellow and brown seeds and is stronger than many other mustards as it has a low acid content. It is particularly suited to flavoring as a cooking ingredient but is also used as a table condiment for cold and hot meats. A woman based in [[Durham, England|Durham]] by the name of Mrs Clements was the first person to sell English mustard in a prepared format in 1720.<ref>{{cite web |title=Modern English mustard had its roots in the inventiveness and energy of a Durham woman |url=https://www.thenorthernecho.co.uk/history/1672898.Modern_English_mustard_had_its_roots_in_the_inventiveness_and_energy_of_a_Durham_woman/ |website=www.thenorthernecho.co.uk|date=7 September 2007 |access-date=18 December 2020}}</ref> The most famous brand of English mustard is [[Colman's]] of Norwich. Colman's began by selling mustard powder in the company's trademark yellow tin, which it introduced in 1814. === "French" mustard {{anchor|french}} === {{distinguish|French's mustard}} "French" mustard is a dark brown, mild, tangy and sweet mustard, that, despite its name, is not actually French in origin. French mustard is particular to the UK and was invented by Colman's in 1936.<ref>{{Cite journal |last1=Church |first1=Roy |last2=Clark |first2=Christine |title=Purposive Strategy or Serendipity? Development and Diversification in Three Consumer Product Companies, 1918{{hyphen}}39: J. & J. Colman, Reckitt & Sons, and Lever Bros./Unilever |journal=Business History |volume=45 |issue=1 |date=2003 |pages=23{{hyphen}}59 |language=en |doi=10.1080/713999294 |s2cid=154062731 }}</ref> It became a popular accompaniment to steak in particular. Colman's ceased production of French mustard in 2001 after [[Unilever]], which now owns Colman's, were ordered to stop selling it by the EU, following its takeover of rival mustard-maker [[Amora (mustard)|Amora]]–[[Maille (company)|Maille]] in 2000.<ref>{{cite news|url=http://www.brandrepublic.com/news/13401/Unilever-ditch-Colmans-French-Mustard-brand/|title=Unilever to ditch Colman's French Mustard brand|website=brandrepublic.com}}</ref> Many British supermarkets still offer their own version of French mustard. === Fruit mustards === Fruit and mustard have been combined since the [[Lombardy|Lombard]] creation of ''[[mostarda di frutta]]'' in the 14th century.<ref name="Incredible">Antol, p. 19.</ref> Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and [[game (food)|game]], and were said to be a favorite of the [[Dukes of Milan]]. Traditional variations of fruit mustards include apple mustard (traditional in [[Mantua]] and very hot), [[quince]] ''mostarda'' (or ''mostarda vicentina'', mild and with a jam-like appearance), and cherry mustard. In various areas of Italy, the term ''mostarda'' refers to sweet condiments made with fruit, vegetables, and ''mosto'', grape juice that gets simmered until syrupy. === Honey mustard === {{redirect|Honey mustard}} Honey mustard is a blend of mustard and honey.<ref>{{cite web|url=http://southernfood.about.com/od/copycatrecipes/r/blcc59.htm|title=Honey Mustard Sauce Recipe|archive-url=https://web.archive.org/web/20071207070608/http://southernfood.about.com/od/copycatrecipes/r/blcc59.htm|archive-date=7 December 2007|access-date=27 May 2011}}</ref> It is commonly used both on sandwiches and as a dip for finger foods such as [[chicken fingers]]. It can also be combined with vinegar or olive oil to make a salad dressing. === Hot mustard === The term "hot mustard" is used for mustards prepared to bring out the natural piquancy of the mustard seeds.<ref name="about-chm">{{cite web|url=http://chinesefood.about.com/library/blchineseing8.htm|title=Chinese Hot Mustard Dip|first=Rhonda|last=Parkinson|publisher=About.com|date=2009-11-09|access-date=2010-02-12|archive-date=14 February 2009|archive-url=https://web.archive.org/web/20090214084215/http://chinesefood.about.com/library/blchineseing8.htm|url-status=dead}}</ref> This is enhanced by using more pungent black or brown mustard seeds rather than yellow mustard seeds, and the low acidity of the liquid used.<ref name="about-chm" /><ref name="about-wmmh">{{cite web|url=http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm|title=What makes mustard hot?|first=Peggy|last=Trowbridge|publisher=About.com|date=2010-02-12|access-date=2010-06-09|archive-date=6 January 2017|archive-url=https://web.archive.org/web/20170106093915/http://homecooking.about.com/od/cookingfaqs/f/faqhotmustard.htm|url-status=dead}}</ref> [[Karashi]] is a variety of hot mustard originating in Japan. Hot mustard is also a common condiment in [[Chinese cuisine]].<ref>{{cite web |url=https://www.thespruceeats.com/about-chinese-hot-mustard-695079#cooking-with-chinese-mustard |title=What Is Chinese Hot Mustard? |first=Rhonda |last=Parkinson |date=July 20, 2021 |work=The Spruce Eats}}</ref><ref>{{cite web |url=https://www.spiceography.com/chinese-mustard/ |title=Chinese Mustard: The Spiciest Mustard |work=SPICEography|date=24 March 2020 }}</ref> === Hot pepper mustard === [[Chilli pepper]]s of various strengths are used to make a variety of mustards more piquant than plain mustard. Chilis or a [[hot sauce]] such as [[Sriracha]] made from chilis are added to mustards of different base styles such as yellow mustard, brown mustard, or spirit mustards. === Spirit mustards === Spirit mustards are made with alcoholic [[distilled spirits]]. Variations include [[Isle of Arran|Arran]] mustards with [[Scotch whisky]], [[brandy|brandied]] peach mustard, [[Cognac (brandy)|cognac]] mustard, Irish "pub" mustard with [[Irish whiskey]], and [[Jack Daniel's]] mustard.<ref>{{cite book |last1=Ravindran |first1=P. N. |title=The Encyclopedia of Herbs and Spices |date=2017 |publisher=CABI |isbn=9781780643151 |url=https://books.google.com/books?id=6pJNDwAAQBAJ&q=spirited+mustard&pg=PA1078 |access-date=10 September 2018 |language=en}}</ref> === Sweet mustard === [[File:Muştar.jpg|thumb|Romanian [[Tecuci]] mustard]] Sweet mustard is sweetened with sugar. It is common in [[Bavaria]] where it is typically served with ''[[Weißwurst]]'' or ''[[Leberkäse]]''. ''Moutarde douce'' is a sweetened mustard usually containing other herbs found in France, though less common than Dijon style. Other types of sweet mustards are known in [[Austria]] and [[Switzerland]]. Sweet mustard from [[Tecuci]], Romania, is a variety very popular in Southeastern Europe and is suitable for grilled meats such as ''[[mititei]]''. === Whole-grain mustard === [[File:French Mustard.jpg|thumb|Whole-grain mustard from France]] In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. [[Groningen (province)|Groningen]] mustard and others are examples of mustards with partially ground grains. === Home preparation === A method of preparing hot table mustard by the home cook is by mixing ground mustard powder to the desired consistency with water or an acidic liquid such as wine, vinegar, milk or beer, and letting it stand for 10 minutes.<ref>{{cite web|url=https://www.bbc.co.uk/food/english_mustard|title=BBC: Food ingredients|access-date=9 October 2014}}</ref> It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent, but deteriorates rapidly.<ref name=grauniad /> == Allergies == A strong mustard can make the [[eye]]s water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations.<ref>Hazen, p. 15</ref> Any part of the mustard plant can also, rarely, cause [[Allergy|allergic]] reactions in some people, including [[anaphylaxis]]. In the [[European Union]] labeling the presence of mustard in [[packaged food]] is compulsory, either as an ingredient or even as unintended contamination in trace amounts. The Regulation (EC) 1169/2011<ref>{{cite web |title=Regulation (EG) 1169/2011 |url=https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32011R1169 |website=Eur-Lex Acces to European Union law |publisher=European Union |access-date=7 October 2020}}</ref> on food-labelling lists 14 allergens, including mustard, the presence of which in packaged food must be clearly indicated on the label as part of the list of ingredients, using a distinctive [[typography]] (i.e. bold, capitals). == See also == {{Portal|Food}} * [[List of mustard brands]] * [[National Mustard Museum]] == References == {{Reflist}} == Bibliography == * Hazen, Janet. ''Making Your Own Gourmet Mustards''. Chronicle Books, 1993 {{ISBN|0-8118-0173-X}} * Sawyer, Helene. ''Gourmet Mustards: How to Make and Cook with Them''. Culinary Arts Ltd., 1990 {{ISBN|0-914667-15-7}} {{Herbs & spices}} {{Mustard (condiment)}} {{Condiments}} {{Jewish cuisine}} {{Transient receptor potential channel modulators}} <!--[[vi:Mù tạc (gia vị)]]--> {{Authority control}} {{Use dmy dates|date=March 2017}} [[Category:Mustard (condiment)| ]] [[Category:Condiments]] [[Category:Food ingredients]] [[Category:Spices]] [[ta:கடுகு]]'