The Cupboard
Mustard
Mustard is one of those ingredients that when used skillfully, can bring out the best in all your favorite dishes; from adding a nice kick to an otherwise “ho-hum” turkey sandwich to creating a delectable sauce for fish or beef.
The term “mustard” is a terminology used to describe a variety of plants in the Brassica and Sinapis family that are commonly used for food. A number of mustard varieties are used for food including those derived from greens and leaves.
Mustard is used in all kinds of cuisine from American southern dishes to East Indian spicy dishes, typically classified as curries.
Three different types of mustard are used as a source of seeds, which can be ground up and used as a condiment, added to pickling mixtures, or included whole in an assortment of marinades, sauces, and curries. White mustard seeds, which are actually yellow, provide the mildest flavor, and are typically used to make classic mild and table mustard. The electric yellow condiment used on hot dogs in the United States is derived from white mustard seeds. Brown seeds are hotter than white mustard seeds, while black seeds have a very strong and distinctive flavor. Black mustard is often used in Indian and Southeast Asian cooking, where it is incredibly popular. Both black and brown types of mustard can also be ground into condiment form. As a condiment, mustard is incredibly diverse. Mustard can be ground into a smooth puree or mixed with whole seeds for more texture. It can also be blended with things like horseradish for spicy mustard, which can be quite fiery, or sugar, for sweet mustard. Some cultures have a tradition of making mustard with beer or wine, creating a very distinctive, complex flavor which complements a range of foods. Mustard can also be blended with oranges, cranberries, and other fruits or herbs; these types of mustard are often treated as gourmet items.
The spicy yellow mustard used in Chinese food and some British cooking is a form of mustard which has been ground and then dehydrated, concentrating the spicy flavor. Mustard greens come from the brown mustard plant, typically, and they have a spicy flavor which complements soups and stir fries or does well on its own as a side dish.
Reference: WiseGeek.com
