Mustards

Mustards are a group of plant species in the genera Brassica and Sinapis in the family Brassicaceae. They are native to temperate regions of Europe, Asia, and northern Africa. The seeds of these plants are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into the condiment known as mustard. The leaves and stems of mustard plants are also edible and are used in a variety of culinary dishes.

History

The use of mustard seeds as a spice has been known since ancient times and is described in Sanskrit literature from around 3000 BC. The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, known as "must" with ground mustard seeds (sinapi) to make "burning must", mustum ardens — hence "mustard".

Cultivation and production

Mustard plants are any of several plant species in the genera Brassica and Sinapis. Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.

Varieties

There are three main varieties of mustard plants that are grown for their seeds:

• White mustard (Sinapis alba) — This is the most mild variety of mustard seed and is the type most commonly used in European mustard condiments. It is also used as a cover crop in agriculture.

• Brown mustard (Brassica juncea) — This variety is more pungent than white mustard and is used in Indian cooking and for making Dijon mustard.

• Black mustard (Brassica nigra) — This is the most pungent variety and is used in Indian and Middle Eastern cooking.

Culinary uses

Mustard seeds can be used whole, ground, cracked, or bruised in cooking. They are a common ingredient in Indian cuisine, where they are often fried in oil at the beginning of the cooking process to release their flavor. Mustard oil is also a popular cooking medium in India.

In Western cuisine, mustard is often used as a condiment on sandwiches, sausages, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world.

Health benefits

Mustard seeds are a rich source of oil and protein. The seed has oil as high as 46-48%, and whole seed meal has 43.6% protein.

See also

• List of mustard brands
• Mustard plant
• Mustard oil
• Mustard (condiment)

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