Stirring in an acid such as vinegar keeps the mixture's sharp edge. Let it stand for about 10 minutes to develop maximum flavor. Powdered mustard must be mixed with water or other liquids to activate the essential oils that give it its pungency. Powdered mustard, or mustard flour, is a standard ingredient in vinaigrettes, dressings, and mayonnaise. Whole seeds are used for pickling, in sauerkraut, in chutney, and in flavoring dishes such as corned beef and cabbage. Much of the production, however, is processed into prepared mustard, the familiar jarred condiment. Whole seeds are then packaged for sale or ground into flour, which is also retailed. Milling and sieving removes the outer husk. The seeds are cleaned of debris, sorted, and dried. The most commonly used seeds are brown (Brassica juncea), yellow or white (Brassica hirta), and black (Brassica nigra) yellow seeds are larger than brown but less pungent the black seeds are a specialty item today. Mustard seed is harvested from large shrubs, which produce bright yellow flowers. In fact, mustard greens, the dark green leaves of the plant, are cultivated as a vegetable. Mustard belongs to the brassica crucifarae family - a large one that includes a number of common weeds as well as cabbage and broccoli. The name "mustard" is derived from must - the freshly pressed grape juice that was commonly mixed with crushed seeds - and ardens, Latin for burning - a reference to mustard's potency.
Starting in the ninth century, French monasteries made a good livelihood from the condiment, and during the reign of Louis XIV in the 17th century, the mustard manufacturers of Dijon were awarded the exclusive right to make that famous version. By the time the Middle Ages dawned, mustard was in common use. The Romans, who used mustard to flavor their sauces, introduced it to continental Europe and England. Mustard is one of the oldest condiments in the culinary world and one of the first medicines used by ancient civilizations.The plant was cultivated in India as early as 3000 B.C.
Mellow yellow or spicy brown, this reliable condiment dresses up a hot dog or adds spark to a sauce.
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