Mustard, Prepared
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Mustard seeds have been used as a flavoring spice since at least the
prehistoric Neolithic era. The Sumarians ground the seeds and mixed the
mash with verjus, the sour juice of unripe grapes, heavily used througout
Europe and Western Asia long before manufacture of vinegar was reliable.
Mustard seeds were also use by the ancient Egyptians and the Greeks before
the Roman Empire.
During the Empire, Romans ground mustard seeds and mixed them with wine
to make a condiment similar to the prepared mustard we enjoy today. It is
necessary to mix ground mustard with an acid to prevent the flavor from
fading.
Today there are thousands of recipes for mustard as a condiment, and it
is also used as a cooking ingredient. This page treats versions of Prepared
Mustard and Mustard Powder that are particularly important in North
America.
More on Sauces & Condiments
Brown Mustard:
(UL) This is a standard Mustard in
North America. It has more Mustard flavor than the common Yellow Mustard,
and is a touch more spicy. The photo specimen is Gulden's Spicy Brown,
my favorite for routine mustard applications, such as hot dogs and sausages.
Frenches Spicy Brown is quite similar. Ing: organic vinegar, water, mustard
seed, salt, less than 2% of spices, turmeric.
Chinese Hot Mustard:
(CR) This mustard has by for the
most non-mustard flavors. It's easy to see why from the list of ingredients.
The photo example is by Asian food specialist Ty Ling, labeled as "Chinese
Style", and probably made in USA (so contains no lead). Ing: water, white
distilled vinegar, mustard seed, sugar, salt, wheat flour, garlic, xanthan
gum, natural flavors, spices, citric acid, skim milk solids, licorice root,
turmeric, ginger, annatto.
Dijon Mustard
(UC) This is a major type of Prepared
Mustard, and requred by numerous recipes, especially those that need a very
smooth, moderately spicy, distinctly flavored Prepared Mustard. There are many
makers of Dijon Mustard in France. The photo specimen is Gray-Poupon, named
for the two founders of the company in Dijon France that produced and marketed
under that name. It is still sold in France under that name, but North American
rights are now owned by Kraft. In North America, this condiment is made in
Michigan from Brown Mustard seeds grown in Canada. Ing: distilled white
vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid,
fruit pectin, sugar, spices.
German Whole Grain Mustard:
(CL) Many varieties of
Prepared Mustard are made in Germany, but this is the type most recognized
as "German" in North America. It has plenty of real mustard flavor, but can
vary from sweet to spicy to very spicy. The photo example is Löwensenf
brand, Whole Grain Mustard made in Germany, and is moderately sweet. Ing:
distilled vinegar, mustard seed, white wine (7%), sugar, salt, spices, dried
onion.
Russian Style:
(CC) The Russians use a dark brown
kind of Mustard Seed. The photo example, Nostalgia brand "Gourmet Siberian
Hot Mustard", is made in Canada where there are significant Russian
communities (over 622,000 folks). It is smooth with a strongly mustardy,
flavor, and is the hottest prepared mustard of these examples. Ing: water,
mustard flour, canola oil, salt, citric acid, caramel color, xanthan gum,
spice extractives.
Yellow Mustard:
(UR) This mustard is essential for
the true flavor of North American Fast Food, County Fair offerings, and
the "cuisine" of the Eisenhower era. The yellow color comes from Turmeric
(in the better brands). Compared to the others on this plate, it is quite
mild and has less intense mustard flavor. The photo example is
Kraft brand. Ing: distilled white vinegar, mustard seeds, water, salt,
turmeric, natural flavor and spices.
Chinese Mustard Powder:
(BL) This powder much used
in Asia to make mustard condiments. It is mixed with water and let sit
for 10 minutes or so to develop mustard heat. The photo example is Dynasty
brand from major Los Angeles importer JFC. It is probably made in USA, but
very similar to what is used in Asia. Ing: yellow mustard flour.
Colman's Mustard:
(BR) This is the most famous brand
of Mustard Powder in the world, and was made in Norwich, Norfolk, England
for 160 years. Now owned by Unilever, the company moved production In 2019
to Burton-on-Trent and Germany. To use as a condiment, this powder should
be mixed with an equal amount of water and let stand for 10 minutes to
develop flavor. It should be made fresh as the flavor reaction will run down
in a few hours. Commercial mustard makers use vinegar to stop the development
before it declines. Ing: mustard flour. For use in recipes, this powder
doesn't need the pre-soak.
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