Mustard seed is a spice that comes from one or more mustard plants in the cabbage family, Brassicaceae or Cruciferae. Native to the Mediterranean region and now cultivated worldwide, three plants are grown for mustard seed. The common names indicate the color of the seeds produced. Black mustard, Brassica nigra, has black seeds and brown Indian mustard, B. juncea, has brown seeds. White mustard, B. alba or Sinapis alba, is also known as yellow mustard and its seeds are yellow.
Mustard plants are weedy annuals that may grow several feet tall. Light yellow flowers with four petals occur in loose groups at the tips of stems. The fruits of the plant are seed pods that contain a dozen or more hard, round seeds.
Black mustard is common in Indian and African cuisines. The black seeds are ground to make the spice or the seeds are popped open in hot oil to release the spicy mustard flavor. Mustard seeds have a high oil content which is used in Indian cooking, especially in curries. Specialty grocers will have mustard oil for purchase. Mustard oil is used for cooking, but often blended with another cooking oil.
The Indian brown mustard is also known as Chinese mustard. It's grown for its leaves as well as seeds. If protected from harsh weather, some leaf harvesting can occur during the winter although the amount would be small. Plants so protected would be apparent perennials as they can resume growth unabated in the spring. The foliage may be used as animal feed as well. The 'mustard greens' can be eaten raw in salads, wraps and sandwiches. Cooked mustard greens are made into a hearty dish flavored with meat on the bone, ham hocks or bacon bits. Brown mustard seeds are used to make Dijon mustard and deli mustards.
White mustard, or yellow mustard, seeds have a more mild flavor than their black and brown cousins. The condiment, yellow mustard or American mustard, comes from the ground seeds of this plant. The bright yellow color is due to added turmeric spice. Yellow mustard is popularly used on sandwiches, hot dogs and hamburgers as a condiment. Yellow mustard seeds are bruised and added to vinegar and oil or honey and other spices to make dressings and marinades.
Black, brown and yellow mustard seeds are used in many cuisines for their spicy flavor. The whole seeds are common in pickling spices and dressings, but the seeds are more often crushed or bruised to release their flavor. The black and brown seeds are more pungent than the yellow seeds.
The pungency of mustard condiments depends on the means of preparation and the kinds of spices or other flavor ingredients added. Mustard seeds that are ground and subjected to cold water make a paste that is hot and spicy. Water mixes with sulfurous compounds and an enzyme present in the seeds to produce another compound, allyl isothiocyanate, that gives a hot sensation when it evaporates in your mouth. When prepared with hot water instead of cold, the mustard will be of mild flavor because less of this hot compound is produced. Interestingly, irritant weapons have been made with allyl isothiocyanate. It was the 'mustard gas' used in trench warfare during World War II and other clashes. Other mustard condiments are spicy due to the addition of horseradish, peppers and herbs.
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