> Mustard > Ingredients
Whole Mustard Seeds & Mustard Powders
Cultivated for thousands of years, mustard was the primary spice known to Europeans before the advent of the Asian spice trade. Once trade routes were established, ancient people from India to Egypt to Rome chewed mustard seeds with their meat for seasoning and to sometimes mask unpleasant flavors. The origin of the word mustard comes from the Latin, mustum ardens, which means burning must since, in ancient times, mustard was prepared with grape must or unfermented grape juice.
Mustard is a member of the Brassica genus of vegetables that includes broccoli, Brussels sprouts, cabbage, cauliflower and kale. The volatile components common to these vegetables are mustard oils or isothiocyanates. In the live plant, they are inactive but, when they are broken or cooked, the tissues release the oils giving off sharp flavors and odors. These oils range from mild (cauliflower) to very sharp (mustard). In mustard, the pungency develops when the seed is broken and then combined with a liquid. This process activates an enzyme called myrosinase which releases mustard oil, giving mustard its sharp taste. Interestingly, myrosinase acts as a natural pesticide for the mustard plant.
A blend of many herbs and spices and is used widely in savory dishes throughout India and Southeast Asia. There are many versions of curry but most contain the spice turmeric which gives it its deep yellow color. Curry loses its pungency quickly so store in a cool dry place for optimum flavor. |
Botanically known as anethum graveolens, dill weed is a member of the parsley family. It is native to the eastern Mediterranean region and western Asia. To most of us, dill weed is associated with pickles. In Europe and Asia, dill has long been a staple herb. |
A hot, pungent root from the mustard family. The powdered form is made by grinding the root then drying it with gentle heat. |
|
|
Brown seeds are reddish brown in color, slightly smaller than the yellow seeds and are more pungent in flavor. Ground brown mustard seeds are used in spicy brown mustards and most other mustards that have a sharper mustard flavor and nose burn. |
|
|
|
Ground mustard powder is what remains after grinding and removing the hulls and bran from mustard seeds. Ground Yellow Mustard Powder is from yellow mustard seeds. Ground Hot Mustard Powder is a combination of brown mustards and yellow seeds. If you prefer something in between the Hot and Yellow powders, you can experiment with different combinations until you are satisfied with the flavor and heat level. |
|
|
|
Ground mustard powder is what remains after grinding and removing the hulls and bran from mustard seeds. Ground Yellow Mustard Powder is from yellow mustard seeds. Ground Hot Mustard Powder is a combination of brown and yellow seeds. If you prefer something in between the Hot and Yellow powders, you can experiment with different combinations until you are satisfied with the flavor and heat level. |
|
|
|
Yellow mustard seeds are sometimes called white mustard seeds even though they are yellow in color. They are the largest of the seeds but the mildest in flavor. They are the basis for American style prepared mustard and are also used whole in pickling spices. |
Turmeric comes from the root of a leafy plant in the ginger family. It is routinely added to mustard blends partly due to its bright yellow color. |