Mustard

Mustards are several plant species in the genera Brassica and Sinapis whose small mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into a condiment also known as mustard.

The best known centres of the condiment, mustard, and production include Dijon and Meaux in France, Norwich and Tewkesbury in the United Kingdom.

However, there are many different varieties of mustard, which vary hugely in strength and flavour.

The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole grain mustard" retains some unground or partially ground seeds. Additionally ‘whole grain’ can refer to a product where the seeds are not ground, but suspended whole in the other ingredients.

The strength of mustard is varied in many different ways; it can be achieved by selecting different varieties of seeds, it may be simmered or simply aged.

There are many variations in the subsidiary spices and in the preparation of the seeds.

Some variations have other additives to create a more complex and rich flavour, such as sun-dried tomato mustard and chilli mustard.

English Mustard: Made from white and brown or black seeds, flour, and turmeric. Usually bright yellow in colour with an extremely hot spiciness to the tongue.

Bavarian Mustard: contains very little acid, substituting copious amounts of sugar for preservation.

German Mustard: Mild to hot, spicy and mildly sweet. It can range from smooth to coarse-ground, pale yellow to brown in colour.

Meaux Mustard: Also called whole grain mustard. Roughly crushed, multi-coloured mustard seeds mixed with vinegar and spices

Dijon Mustard:! This variety was the first to be regulated. It originates in Dijon, France, and is made with brown and/or black seeds, seasonings, and verjuice (juice of unripened grapes), white wine, wine vinegar or a combination of all three

Bordeaux Mustard: Made with grape must (unfermented wine grape juice), usually pale yellow in colour.

Beaujolais Mustard: Similar to Bordeaux, but made with different grapes lending a deep burgundy colour

Creole Mustard: Brown mustard seeds are marinated in vinegar, ground and mixed with a hint of horseradish into hot, spicy mustard.

American Mustard: Also called ballpark mustard or yellow mustard due to its bright colour, this mildest-flavoured mustard

Chinese Mustard: Normally served as a dipping sauce with Chinese foods. Made from mustard powder and water or wine mixed to a paste.

Sweet Mustard: Includes a variety of honey mustards. These are mustards sweetened with honey, syrup, or sugar.

Mustard is most often used as a condiment on meat, especially cold meats such as ham; the French like strong Dijon mustard with steak. It is also used as an ingredient in mayonnaise and vinaigrette, in marinades and barbecue sauce. Honey mustard is most often used as a topping for sandwiches and as a side for dipping French fries, onion rings, and other finger foods. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is a popular accompaniment to hot dogs.