Mustard Seed
Cultural or Geographic History
Mustard seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Mustard was used in ancient Greece and Rome as a medicine and a flavoring. By 800 AD, the French were using mustard as an enhancement for drab meals and salted meats. It was one of the spices taken on Spanish explorations during the 1400s. Mustard powder was invented by Mrs. Clements of Durham, England, who made a fortune selling the dry, pale yellow mustard flour.
Flavor Profile
Powdered mustard has no aroma when dry, but a hot flavor is released when mixed with water.
Recommendations for Use
- Enhances meats, fish, fowl, sauces, and salad dressings
- Whole mustard seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut
- Brown mustard seeds are an important flavoring in Indian dishes
- Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip.
Recommendations for Combinations
- Combine with curry powder, turmeric, cumin or garam masala to flavor Indian curries
- Use with garlic cracked pepper to create a rub for steaks
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