Description:

The mustard herb has a height of 1 to 1.5 m, its roots are thin and spindle-shaped, the stem is upright and ramified, the leaves are divided and pinnate. The flowers are yellow or purple. The fruits of the mustard herb are pods and contain 6-8 round seeds (the black mustards have 10 seeds in one pod, but they are only half the size) with a diameter of 3mm. Mustard leaves flowering in June / July.

Varieties: In addition to the different colors of the seeds, the white, brown and black mustard are also characterized by different degrees of heat: white mustard with the glycoside sinalbin is milder, while brown and black mustard with the glycoside singrin is significantly hotter.

Ingredients:

Mustard seeds contain 30% fatty oil and glucosinolates (sinalbin in white mustard and sinigrin in black mustard). By milling and grinding as well as adding liquid, the two ingredients split with the help of glucosinolates and the enzyme myosin, which is how the mustard oil develops its pungent aroma. Therefore, mustard seeds first have a mild, nutty taste and only after prolonged chewing does the spiciness develop.

Dietetics:

Due to its spiciness, mustard stimulates the appetite and aids digestion.

Offer forms:

Mustard seeds, whole grains and mustard flour are available in stores.

Taste: Mustard has an aromatic smell, adding liquids makes it hotter, as volatile, pungent-tasting allyl mustard oil is formed, otherwise it has hardly any aroma.

Use: 

Mustard seeds are used in soups, sauces and marinades for meat, fish or vegetables (e.g. cucumbers, mixed pickles). Sausages can also be part of them. Leave out the mustard seeds

to pull sprouts, among other things for

Salads or can be used as a garnish

can

Ground grains are the basis for

Mustard powder, as well as table mustard and other types of mustard.

Mustard powder: Mustard powder consists of ground, mostly white mustard seeds. This powder is particularly widespread in English cuisine. When mixed with water, it can also be used like table mustard. It can also be part of curry powder.

Table mustard:

Mustard seeds are most widespread in the form of paste (this is how they can best develop their spiciness). To do this, the mustard seeds are coarsely ground and then de-oiled, depending on how they are made. The ground mustard seeds are then mixed with water, vinegar and salt. Depending on the variety, other ingredients such as wine, must, sugar, herbs or flour can be added. The mustard gets its yellow color from the addition of turmeric. Table mustard is served with sausage and cured meat, for example. It is also used as a seasoning ingredient in sauces and salads. Because of its emulsifying effect, it is also used as an ingredient in mayonnaise and vinaigrettes.

Other dishes: mustard sauces, dips, mustard butter, mustard roast made from pork, mustard, with salads and marinades, with sliced, grilled and pan-fried dishes.

Medium hot mustard: also delicacy mustard. Most popular type of mustard in Germany. It is mainly made from white and brown mustard seeds.

Hot mustard: Corresponds to the “medium hot mustard”, but contains a higher proportion of brown mustard seeds.

Sweet mustard: This consists of coarsely ground, partially roasted mustard seeds and is sweetened with sugar, sweetener and applesauce. In Germany it is a popular addition to white sausage but also to meat cheese.

Dijon mustard: According to the European Codex, it must be made from brown mustard seeds. Traditionally, the mustard seeds in Dijon mustard are not de-oiled, this gives it a special aroma. Classic Dijon mustard is hot and finely ground.

Other types of mustard: English mustard, Kremer mustard and mustard.

Storage:

Mustard seeds lose little aroma when drying and can therefore be stored in an airtight container. Mustard should be kept in tightly closed jars in the refrigerator.