See also Dijon mustard.
Yellow or white, brown, and black mustard seeds are grown extensively around the world. White and yellow seeds produce mild prepared mustard. Brown seeds create a much spicier blend. Black seeds - popular in India - are very strong.
The term “mustard” usually refers to the condiment, especially in recipes.
The mustard plant has been grown and harvested for centuries throughout the Far and Middle East and across the Mediterranean.
In ancient times, it bore medicinal magic, long before the Romans reportedly began incorporating the pungent spice in recipes. Later, through the auspices of a condiment-loving Pope, Dijon became the reigning center of mustard production in the early 1600s.
An interesting note: the term “Dijon” refers to a particular process of making brown mustard.
Literally hundreds of mustard products exist today, especially in paste form. They range from mild to sweet to spicy-hot.
Mustard is used, not only as a favorite and flavorful condiment, but it is also an emulsifying agent. That means it has binding properties that can bring two opposing ingredients together, such as water and oil.
To maintain optimum flavor, add mustard toward the end of the cooking process. The taste dissipates from too much heat.
View BigOven's mustard recipes