Each month we showcase a different spice. I'll be writing up some information about the spice and then its over to you to come up with your tips, tricks or recipes using the spice. There is a prize for the most interesting idea or recipe (to be posted anywhere in the world, customs permitting). Just add your ideas to this thread or if you have a recipe, then post it as a new thread and tag it ‘Mustard' and 'spice challenge'. So, as you already realised, this month, the featured spice is Mustard! If all you have ever done with mustard is use it on hot-dogs or steak then think again! There is so much more you can do with this wonderful spice. Deadline for entries midday Saturday 1st July 2017 (BST)
Mustard - the info
Fun fact
The well known 'eye of newt' used by the witches in Macbeth is in fact black mustard seeds.
Cultivation The mustard plant, like broccoli, radish and cabbage, belongs to the brassica family. The seeds come from three different plants: black mustard (Brassica nigra), brown mustard (B. Juncea), or white mustard (B.hirta/sinapsis alba). The white seeds are also known as yellow mustard seeds and can vary in colour from almost white to pale yellow. The black seeds are exceedingly pungent; they’re also difficult to harvest, volatile and thus more expensive. Mustard grows well in temperate regions. Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain and the United States. Brown and black mustard seeds return higher yields than their white counterpart.
In Pakistan, rapeseed-mustard is the second most important source of oil, after cotton. It is cultivated over an area of 307,000 hectares with annual production of 233,000 tonnes and contributes about 17% to the domestic production of edible oil.
Aroma and flavour
White/yellow seeds tend to be much milder and they are the seeds (with the addition of turmeric for colour) used to make yellow mustard. Black or brown mustard seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried, the taste is nutty rather than fiery. Mustard seeds have very little aroma before cooking. The taste is released when the seeds are crushed and mixed with water which activates an enzyme in the seeds and produces their warmth, earthiness and pungency.
Heath benefits
Mustard is widely believed to soothe aches and pains (mustard bath, anyone?). Some studies suggest that the compounds which give mustard its eye-watering pungency also inhibit the growth of cancer cells, most notably in the gastrointestinal tract and colon. Mustard seeds are an excellent source of selenium and a very good source of omega-3 fatty acids and manganese. They are also a good source of phosphorus, magnesium, copper and vitamin B1. There are also numerous claims for the benefits of mustard oil on the skin, hair and for cardiac health for example.
Culinary use
Mustard, and mustard seed, is an indispensable ingredient in any cook's larder. Whole, black or brown mustard seeds, either dry roasted, or "tempered" in a hot oil with fresh curry leaves, show off their nutty character in southern Indian cooking. Smooth mustard brings a kick to otherwise mild dishes, such as cauliflower cheese. White mustard seeds are often used whole in pickles, relishes and brines.
Both black and brown mustard seeds are used in Indian, Asian and Southern Mediterranean cooking but brown mustard seeds are now far more common as they are easier and more economical to harvest than the black variety. English mustard is usually made up from a mixture of white and brown mustard seeds.
By far the most common use of mustard seeds in the Western world is as a mustard paste and there are many different kinds, ranging from the familiar mild American mustard and the super-hot English mustard to the famous French mustards such as Dijon, Meaux, Maille and the sweet and sour German mustards. Many different ingredients can be added to flavour mustard, such as wine, beer, vinegar as well as herbs, spices and honey. Mustard paste can be made using whole seeds or ground mustard powder.
Mustard oil is another widely used product although it is less common in the West. It is used in many Indian curry recipes and can be used in salad dressings and to flavour fish or meat. The aromas that arise from cooking with mustard oil are very pungent, but the oil turns from hot to sweet during the cooking process.
Now its over to you. How do you use mustard? Tell us your ideas, tips and recipes for using mustard seeds or mustard. Deadline for entries is midday (GMT) 1st July 2017.
Last edited: Saturday at 5:34 PM
Mustard - the info
Fun fact
The well known 'eye of newt' used by the witches in Macbeth is in fact black mustard seeds.
Cultivation The mustard plant, like broccoli, radish and cabbage, belongs to the brassica family. The seeds come from three different plants: black mustard (Brassica nigra), brown mustard (B. Juncea), or white mustard (B.hirta/sinapsis alba). The white seeds are also known as yellow mustard seeds and can vary in colour from almost white to pale yellow. The black seeds are exceedingly pungent; they’re also difficult to harvest, volatile and thus more expensive. Mustard grows well in temperate regions. Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain and the United States. Brown and black mustard seeds return higher yields than their white counterpart.
In Pakistan, rapeseed-mustard is the second most important source of oil, after cotton. It is cultivated over an area of 307,000 hectares with annual production of 233,000 tonnes and contributes about 17% to the domestic production of edible oil.
Aroma and flavour
White/yellow seeds tend to be much milder and they are the seeds (with the addition of turmeric for colour) used to make yellow mustard. Black or brown mustard seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried, the taste is nutty rather than fiery. Mustard seeds have very little aroma before cooking. The taste is released when the seeds are crushed and mixed with water which activates an enzyme in the seeds and produces their warmth, earthiness and pungency.
Heath benefits
Mustard is widely believed to soothe aches and pains (mustard bath, anyone?). Some studies suggest that the compounds which give mustard its eye-watering pungency also inhibit the growth of cancer cells, most notably in the gastrointestinal tract and colon. Mustard seeds are an excellent source of selenium and a very good source of omega-3 fatty acids and manganese. They are also a good source of phosphorus, magnesium, copper and vitamin B1. There are also numerous claims for the benefits of mustard oil on the skin, hair and for cardiac health for example.
Culinary use
Mustard, and mustard seed, is an indispensable ingredient in any cook's larder. Whole, black or brown mustard seeds, either dry roasted, or "tempered" in a hot oil with fresh curry leaves, show off their nutty character in southern Indian cooking. Smooth mustard brings a kick to otherwise mild dishes, such as cauliflower cheese. White mustard seeds are often used whole in pickles, relishes and brines.
Both black and brown mustard seeds are used in Indian, Asian and Southern Mediterranean cooking but brown mustard seeds are now far more common as they are easier and more economical to harvest than the black variety. English mustard is usually made up from a mixture of white and brown mustard seeds.
By far the most common use of mustard seeds in the Western world is as a mustard paste and there are many different kinds, ranging from the familiar mild American mustard and the super-hot English mustard to the famous French mustards such as Dijon, Meaux, Maille and the sweet and sour German mustards. Many different ingredients can be added to flavour mustard, such as wine, beer, vinegar as well as herbs, spices and honey. Mustard paste can be made using whole seeds or ground mustard powder.
Mustard oil is another widely used product although it is less common in the West. It is used in many Indian curry recipes and can be used in salad dressings and to flavour fish or meat. The aromas that arise from cooking with mustard oil are very pungent, but the oil turns from hot to sweet during the cooking process.
Now its over to you. How do you use mustard? Tell us your ideas, tips and recipes for using mustard seeds or mustard. Deadline for entries is midday (GMT) 1st July 2017.
Last edited: Saturday at 5:34 PM
. It is the Recipe Challenge which doesn't permit it.
