Mustard seed
(Sinapsis alba)
Description
Mustard seed comes from various different varieties of mustard plants. The most important two types are brown mustard and white/yellow mustard. The annual plant can grow to be 1.2 m high and has long, hard leaves and small yellow flowers. The flowers develop into pods containing the round, hard seeds with a reticulated surface. The pods are harvested when they are fully ripened, just before they burst open. Then they are tied into bundles and dried. The lighter-coloured seeds have a sharper, hotter taste than the dark brown ones.
Origin
The mustard plant originally comes from the Mediterranean region, but also grows easily in all sorts of other climates. It is grown all over the world.
The use of mustard seeds has been known for a very long time. The Greek mathematician Pythagoras already wrote about the medicinal qualities of mustard in about 500 BC.
Mustard is one of the cheapest known spices, and as a result used to be the only spice that poor people could afford.
Did you know?
The name “mustard” comes from two words in Latin: mostum and ardere. Mostum means “must” - fresh grape juice with which wine is made – and ardere means “to burn”. Before the grape juice was ready for use, it was heated to a high temperature. Mustard is always made with a cold liquid (grape juice, water, vinegar) in order to preserve its characteristic sharp taste.
In Indian cuisine, brown mustard seed is toasted or fried in oil before use to give it a nutty taste. The whole seeds have little flavour compared to most other spices.
Quality
Mustard seeds are of a good quality when they have an even colour with a fresh, sharp taste.
Uses
Ground mustard is best known as an ingredient in “wet” mustard. This product is unmissable in a large number of dishes. Americans are big consumers of mustard, eating it with hotdogs, for instance. Other combinations for mustard are with meat, fish, sauces, salad dressings and egg. Finally, mustard is one of the most used spices for preserving (amongst other things) fish and gherkins.